---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHRIMP & TOMATOES WITH SAVORY RICE
 Categories: Casseroles, Fish, Seafood
      Yield: 6 servings
 
      1 c  Rice,uncooked
  1 1/2 c  Chicken broth
      3 tb Butter or margarine
      1    Bay leaf
    3/4 ts Salt
    1/4 ts Tarragon,crushed
    1/8 ts Paprika
    1/2 c  Onion,chopped
      1    Garlic clove,minced/pressed
    1/4 lb Mushrooms,fresh,sliced
  1 1/2 lb Shrimp,medium-size
      1 cn Artichoke hearts(14oz)
      4    Tomatoes,med,fresh,wedged
      2 tb Lemon juice,fresh
    1/4 c  Parsley,chopped
 
  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°F. oven until ready to serve; allow 12
  to 15 minutes.  
 
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