Shrimp & Tomatoes With Savory Rice Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice, uncooked
1 1/2 cup: Chicken broth,
3 tbsp: Butter or margarine,
1: Bay leaf,
3/4 tsp: Salt,
1/4 tsp: Tarragon, crushed
1/8 tsp: Paprika,
1/2 cup: Onion, chopped
1: Garlic clove, minced/pressed
1/4 lbs: Mushrooms, fresh,sliced
1 1/2 lbs: Shrimp, medium-size
1 can: Artichoke hearts, 14oz
4: Tomatoes, med,fresh,wedged
2 tbsp: Lemon juice, fresh
1/4 cup: Parsley, chopped
Directions:
1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter,
bay leaf, salt, tarragon and paprika; bring to a rolling boil.
2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all
liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes.
4. Meanwhile, melt the remaining butter in a skillet.
5. Add onion and garlic; cook until almost tender.
6. Add mushrooms; cook 1 to 2 minutes.
7. Stir in shrimp, artichoke hearts and tomatoes; drain.
8. Remove bay leaf from rice; fluff rice with fork.
9. Add rice, lemon juice and parsley to shrimp mixture; spoon into
buttered 1 1/2-quart casserole.
10. Keep hot in preheated 300F. oven until ready to serve; allow 12
to 15 minutes.
Source from luhu.jp
bay leaf, salt, tarragon and paprika; bring to a rolling boil.
2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all
liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes.
4. Meanwhile, melt the remaining butter in a skillet.
5. Add onion and garlic; cook until almost tender.
6. Add mushrooms; cook 1 to 2 minutes.
7. Stir in shrimp, artichoke hearts and tomatoes; drain.
8. Remove bay leaf from rice; fluff rice with fork.
9. Add rice, lemon juice and parsley to shrimp mixture; spoon into
buttered 1 1/2-quart casserole.
10. Keep hot in preheated 300F. oven until ready to serve; allow 12
to 15 minutes.
Source from luhu.jp