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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 :

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