Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice -- uncooked
   1 1/2  cups          chicken broth
   3      tablespoons   butter or margarine
   1                    bay leaf
     3/4  teaspoon      salt
     1/4  teaspoon      tarragon -- crushed
     1/8  teaspoon      paprika
     1/2  cup           onion -- chopped
   1                    garlic clove -- minced/pressed
     1/4  pound         mushrooms -- fresh, sliced
   1 1/2  pounds        shrimp -- medium-size
   1      can           artichoke hearts -- (14oz)
   4                    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.