Casco Bay Rice

Course : Seafoods
Serves: 6
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1 cup long-grain brown rice -- uncooked
6 ounces artichoke hearts -- marinated
1 medium red onion -- minced
3 tablespoons sherry
1 cup dry white wine
8 ounces medium shrimp -- peeled and deveined
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon fresh ground black pepper --
6 ounces crabmeat
1 medium tomatoes -- red ripe, diced

Preparation / Directions:

Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside. In a large skillet, heat reserved marinade for 20 seconds and add onion. Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot.

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