| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Rice, Seafood |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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