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Casco Bay Riceseafood, rice 1 cup long-grain brown rice -- 1 uncooked 6 oz artichoke hearts -- 1 marinated 1 medium red onion -- minced 3 tablespoon sherry 1 cup dry white wine 8 oz medium shrimp -- peeled & 1 deveined 1 teaspoon dried basil 1 teaspoon salt 1 fresh ground black pepper -- 1 to taste 6 oz crabmeat 1 medium tomatoes, red ripe -- diced Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside. In a large skillet, heat reserved marinade for 20 seconds and add onion. Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot. Recipe By :
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