Recipe Categories
Seafood
Shrimp Casseroles

Granny's Shrimp Rice Artichoke Casserole

1 cup Rice, uncooked
1 1/2 cup Chicken broth
3 tbl Butter or margarine
1 x Bay leaf
3/4 tsp Salt
1/4 tsp Tarragon, crushed
1/8 tsp Paprika
1/2 cup Onion, chopped
1 x Garlic clove, minced/pressed
1/4 lb Mushrooms, fresh, sliced
1 1/2 lb Shrimp, medium-size
1 can Artichoke hearts(14oz)
4 x Tomatoes, med, fresh,wedged
2 tbl Lemon juice, fresh
1/4 cup Parsley, chopped

 Method :
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.