---------- 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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