Casco bay rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain brown rice -- |
| Uncooked | ||
| 6 | ounces | Artichoke hearts -- |
| Marinated | ||
| 1 | medium | Red onion -- minced |
| 3 | tablespoons | Sherry |
| 1 | cup | Dry white wine |
| 8 | ounces | Medium shrimp -- peeled & |
| Deveined | ||
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Salt |
| Fresh ground black pepper -- | ||
| To taste | ||
| 6 | ounces | Crabmeat |
| 1 | medium | Tomatoes, red ripe -- diced |
Directions
Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and add onion. Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot.
Recipe By :
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