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Shrimp & Tomatoes With Savory Rice

Shrimp & Tomatoes With Savory Rice recipe image
A flavorful one-pot meal featuring shrimp, artichoke hearts, and fresh tomatoes cooked in a skillet. The seafood mixture is served over rice infused with tarragon, bay leaf, and chicken broth. This dish balances savory, sweet, and acidic notes for a satisfying dinner.
Courses:
Difficulty: Advanced
Calories: 653.3
Description
A flavorful one-pot meal featuring shrimp, artichoke hearts, and fresh tomatoes cooked in a skillet. The seafood mixture is served over rice infused with tarragon, bay leaf, and chicken broth. This dish balances savory, sweet, and acidic notes for a satisfying dinner.
Ingredients
  • 1 cup Rice,uncooked
  • 1 1/2 cup Chicken broth
  • 3 tablespoon Butter or margarine
  • 1 Bay Leaf
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Tarragon,crushed
  • 1/8 teaspoon Paprika
  • 1/2 cup Onion,chopped
  • 1 Garlic Clove,minced/pressed
  • 1/4 pound Mushrooms,fresh,sliced
  • 1 1/2 pound Shrimp,medium-size
  • 1 can Artichoke hearts(14oz)
  • 4 Tomatoes,med,fresh,wedged
  • 2 tablespoon Lemon juice,fresh
  • 1/4 cup Parsley,chopped
Directions
  1. 1
    Combine rice, chicken broth, 1 tablespoon butter, bay leaf, salt, tarragon, and paprika in a medium saucepan.
  2. 2
    Bring the mixture to a rolling boil over medium-high heat.
  3. 3
    Reduce heat to low, cover, and simmer for 12 to 15 minutes, or until all liquid is absorbed.
  4. 4
    Remove from heat and let stand, covered, for 10 minutes.
  5. 5
    Meanwhile, melt the remaining 2 tablespoons of butter in a large skillet over medium heat.
  6. 6
    Add chopped onion and minced garlic; cook until almost tender, about 3-4 minutes.
  7. 7
    Add sliced mushrooms; cook for 1 to 2 minutes until softened.
  8. 8
    Stir in shrimp, drained artichoke hearts, and tomato wedges.
  9. 9
    Cook until shrimp are pink and opaque, about 3-5 minutes.
  10. 10
    Remove the bay leaf from the rice and fluff the rice with a fork.
  11. 11
    Add the cooked rice, lemon juice, and chopped parsley to the shrimp mixture in the skillet; toss gently to combine.
  12. 12
    Spoon the mixture into a buttered 1 1/2-quart casserole dish.
  13. 13
    Keep hot in a preheated 300F (149C) oven until ready to serve, about 12 to 15 minutes.

Nutrition Facts

Amount Per Serving
Calories 653.3kcal
% Daily Value *
Total Fat 22.3g35%
Saturated Fat 6.0g30%
Cholesterol 338.9mg113%
Sodium 4465.9mg187%
Total Carbohydrate 50.5g17%
Dietary Fiber 13.0g52%
Sugars 2.7g
Protein 66.5g133%

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

Note

Ensure shrimp are peeled and deveined before cooking. If using frozen shrimp, thaw and pat dry completely to prevent steaming.

Artichoke hearts should be well-drained to prevent the rice from becoming soggy. Pat them dry with paper towels if necessary.

For a gluten-free version, ensure your chicken broth is certified gluten-free.

This dish can be assembled ahead of time and refrigerated. Reheat gently in the oven or microwave before serving.

Substitute fresh tarragon with dried if fresh is unavailable, but reduce the quantity by half as dried herbs are more potent.

Keywords: shrimp, rice, tomatoes, artichokes, mushrooms, tarragon, seafood, dinner, main course, lemon, parsley, garlic, onion, chicken broth, butter, casserole, easy, comfort food, herbs, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/shrimp-tomatoes-with-savory-rice/