Shrimp and tomatoes with savory rice

6 servings

Ingredients

Quantity Ingredient
1 cup Rice,uncooked
1½ cup Chicken broth
3 tablespoons Butter or margarine
1 Bay leaf
¾ teaspoon Salt
¼ teaspoon Tarragon,crushed
⅛ teaspoon Paprika
½ cup Onion,chopped
1 Garlic clove,minced/pressed
¼ pounds Mushrooms,fresh,sliced
1½ pounds Shrimp,medium-size
1 can Artichoke hearts(14oz)
4 Tomatoes,med,fresh,wedged
2 tablespoons Lemon juice,fresh
¼ 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 1½-quart casserole.

10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes.

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