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.