Shrimp & wild rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Reduced-cal margarine |
| 1 | Onion; chopped | |
| 1 | pounds | Fresh mushrooms |
| 2 | packs | Frozen artichoke hearts |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Chicken stock |
| ¼ | cup | Dry white wine |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Tarragon |
| 1 | Clove garlic; minced,(or 2) | |
| 1 | pounds | Shrimp; peeled and deveined |
| ½ | pounds | Crab meat; optional |
| 2 | cups | Wild rice mix*; cooked |
Directions
JUDY GARNETT
Saute onion in margarine. Add mushrooms, defrosted artichoke hearts and lemon juice. Cook gently 2 to 3 minutes. Add shrimp and continue sauteing until shrimp turns pink. Add remaining ingredients except rice and simmer 2 to 3 minutes longer. Combine with cooked wild rice (*I use wild/brown rice mix). Garnish with chopped parsley and chives, if desired. Judy Garnett, Raleigh, NC pjxg05a.
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