| previous | next |
Title: Casco Bay Rice
Categories: Rice Seafood
Yield: 6 Servings
| 1 | c | Long-grain brown rice -- |
| Uncooked | ||
| 6 | oz | Artichoke hearts -- |
| Marinated | ||
| 1 | md | Red onion -- minced |
| 3 | tb | Sherry |
| 1 | c | Dry white wine |
| 8 | oz | Medium shrimp -- peeled & |
| Deveined | ||
| 1 | ts | Dried basil |
| 1 | ts | Salt |
| Fresh ground black pepper -- | ||
| To taste | ||
| 6 | oz | Crabmeat |
| 1 | md | Tomatoes, red ripe -- diced |
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.
Recipe By :
| previous | next |