Casco Bay Rice Recipe

Name: Casco Bay Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long grain rice, uncooked; 1 (6 ounce) jar marinated artichoke hearts; 1 medium red onion, 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

Servings: persons

1 cup long grain rice, uncooked
1 (6 ounce) jar marinated artichoke hearts
1 medium red onion, 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

1
Cook rice according to package directions to make 3 cups cooked rice.
2
Drain artichokes and reserve marinade.
3
Chop the artichokes and set aside.
4
In a large skillet, heat reserved marinade for 20 seconds and then add onions.
5
Over medium heat, cook onion until dark golden brown, about 5 minutes.
6
Add sherry and wine and bring to a boil.
7
Add shrimp, basil, salt and pepper and cook for 5 minutes or until shrimp are done.
8
Add crabmeat, tomatoes, and cooked rice.
9
Heat through, tossing to mix evenly.
10
Serve hot.

235

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup long grain rice, uncooked, 1 (6 ounce) jar marinated artichoke hearts, 1 medium red onion, minced, 3 tablespoons sherry wine, and more.

Yes, Casco Bay Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Casco Bay Rice

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