Shrimp and Tomatoes With Savory Rice
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 cup rice -- uncooked
1 1/2 cups chicken broth
3 tablespoons butter or margarine
1 piece bay leaf
3/4 teaspoon salt
1/4 teaspoon tarragon -- crushed
1/8 teaspoon paprika
1/2 cup onion -- chopped
1 cloves garlic -- minced/pressed
1/4 pound mushrooms -- fresh, sliced
1 1/2 pounds shrimp -- medium-size
1 can artichoke hearts -- (14oz)
4 medium tomatoes -- fresh, wedged
2 tablespoons lemon juice -- fresh
1/4 cup parsley -- chopped
 

Preparation:

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.