Ingredients:
1 cup long grain rice, uncooked
1 (6 ounce) jars marinated artichoke hearts
1 medium red onions, minced
3 tablespoons sherry wine
1 cup dry white wine
8 ounces medium shrimp, peeled and deveined
1 teaspoon dried basil
1 teaspoon salt
fresh ground pepper
6 ounces crabmeat ( picked over)
1 medium ripe tomatoes, diced
Directions:
Cook rice according to package directions to make 3 cups cooked rice.
Drain artichokes and reserve marinade.
Chop the artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and then add onions.
Over medium heat, cook onion until dark golden brown, about 5 minutes.
Add sherry and wine and bring to a boil.
Add shrimp, basil, salt and pepper and cook for 5 minutes or until shrimp are done.
Add crabmeat, tomatoes, and cooked rice.
Heat through, tossing to mix evenly.
Serve hot.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.