---------- 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.
  
 -----