shrimp & tomatoes with savory rice

How To Make shrimp & tomatoes with savory rice

• 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 300 oven until ready to serve; allow 12 to 15 minutes.
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