Shrimp & Tomatoes with Savory Rice
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
uncooked |
|
| 1 ½ | cups |
chicken broth
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | each |
bay leaves
|
*
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
tarragon leaves
crushed |
|
| ⅛ | teaspoon |
paprika
|
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
minced/pressed |
|
| ¼ | pound |
mushrooms
fresh sliced |
|
| 1 ½ | pounds |
shrimp
medium-size |
|
| 14 | ounces |
artichoke hearts
|
|
| 4 | each |
tomatoes
medium, fresh, wedged |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
uncooked |
|
| 355 | ml |
chicken broth
|
|
| 45 | ml |
butter
or margarine |
|
| 1 | each |
bay leaves
|
*
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
tarragon leaves
crushed |
|
| 0.6 | ml |
paprika
|
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
minced/pressed |
|
| 113.4 | g |
mushrooms
fresh sliced |
|
| 680.4 | g |
shrimp
medium-size |
|
| 404.6 | ml/g |
artichoke hearts
|
|
| 4 | each |
tomatoes
medium, fresh, wedged |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Combine in a medium-size saucepan rice, broth 1 tablespoon boil.
Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
Remove from heat; let stand, covered, 10 minutes.
Meanwhile, melt the remaining butter in a skillet.
Add onion and garlic; cook until almost tender.
Add mushrooms; cook 1 to 2 minutes.
Stir in shrimp, artichoke hearts and tomatoes; drain.
Remove bay leaf from rice; fluff rice with fork.
Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1½ quart casserole.
Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes.
