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Recipe by: gisele
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See below ingredients and instructions of the recipe
1 c Long-grain brown rice --
Uncooked
6 oz Artichoke hearts --
Marinated
1 md Red onion -- minced
3 tb Sherry
1 c Dry white wine
8 oz Medium shrimp -- peeled
Deveined
1 ts Dried basil
1 ts Salt
Fresh ground black pepper --
To taste
6 oz Crabmeat
1 md 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 :
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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