Shrimp and Tomatoes With Savory Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Rice - uncooked
1 1/2 cups	355ml	Chicken broth
3 tablespoons	45ml	Butter or margarine
1		Bay leaf
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Tarragon - crushed
1/8 teaspoon	0.6ml	Paprika
1/2 cup	31g / 1.1oz	Onion - chopped
1		Garlic clove - minced/pressed
1/4 lb	113g / 4oz	Mushrooms - fresh, sliced
1 1/2 lbs	681g / 24oz	Shrimp - medium-size
1		Artichoke hearts - (14oz)
4		Tomatoes - fresh, wedged
2 tablespoons	30ml	Lemon juice - fresh
1/4 cup	36g / 1.3oz	Parsley - chopped

Recipe Instructions

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:
THE BEST 125 LOWFAT FISH and SEAFOOD DISHES*

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