===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-19-27 (19 19)             Number: 392
From: MOUNTAIN MAMA #11 @5211*2    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Re: Artichokes 4/10            Conf: (37) Home Cooki
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MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Shrimp & Tomatoes with Savory Rice
 Categories: Casseroles, Fish, Seafood
   Servings:  6

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

  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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