Casco Bay Rice

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Servings: 6 Difficulty: Advanced
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A vibrant New England-style rice pilaf with artichokes, shrimp, and crab
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This Casco Bay Rice is a delightful coastal-inspired side dish that marries the nutty texture of long-grain brown rice with the freshness of seafood and vegetables. The combination of tender artichoke hearts, sweet crabmeat, and plump shrimp creates a luxurious yet approachable meal. Infused with dry white wine and sherry, the rice absorbs savory, briny flavors that evoke the seaside. It’s perfect for summer dinners, potlucks, or as a hearty accompaniment to grilled fish. The dish balances light acidity with rich umami, offering a satisfying texture contrast between the chewy brown rice and soft seafood. Simple to prepare but impressive enough for guests, this recipe brings a taste of the bay to your table.

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Casco Bay Rice

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 89.6

Description

This Casco Bay Rice is a delightful coastal-inspired side dish that marries the nutty texture of long-grain brown rice with the freshness of seafood and vegetables. The combination of tender artichoke hearts, sweet crabmeat, and plump shrimp creates a luxurious yet approachable meal. Infused with dry white wine and sherry, the rice absorbs savory, briny flavors that evoke the seaside. It&# 226;€™s perfect for summer dinners, potlucks, or as a hearty accompaniment to grilled fish. The dish balances light acidity with rich umami, offering a satisfying texture contrast between the chewy brown rice and soft seafood. Simple to prepare but impressive enough for guests, this recipe brings a taste of the bay to your table.

Ingredients

Directions

  1. Rinse the long-grain brown rice under cold water until the water runs clear, then drain.
  2. In a large saucepan, bring water to a boil and cook the rice according to package directions until tender but firm; drain well and set aside.
  3. While the rice cooks, mince the red onion and dice the ripe red tomatoes.
  4. Pat the peeled and deveined shrimp dry with paper towels.
  5. Heat a large skillet over medium-high heat and add a small amount of oil if desired.
  6. Sauté the minced red onion until translucent, about 3-4 minutes.
  7. Add the marinated artichoke hearts and cook for another 2 minutes to warm through.
  8. Pour in the sherry and dry white wine, scraping up any browned bits from the bottom of the pan.
  9. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
  10. Reduce heat to low and fold in the crabmeat, diced tomatoes, cooked rice, dried basil, salt, and black pepper.
  11. Gently stir to combine all ingredients, being careful not to break up the crab or shrimp.
  12. Warm the mixture through for 2-3 minutes, ensuring the rice is heated evenly.
  13. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
  14. Serve warm as a side dish or light main course.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 89.6kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 8.0mg1%
Total Carbohydrate 18.4g7%
Dietary Fiber 1.4g6%
Sugars 0.3g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: casco bay, rice pilaf, seafood rice, brown rice, shrimp, crab, artichoke, new england, side dish, wine sauce, summer dinner, coastal cuisine
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