Casco Bay Rice

• 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.

long grain rice, red onion, sherry wine, white wine, shrimp, basil, salt, fresh ground pepper, crabmeat, tomatoes

Taken from www.food.com/recipe/casco-bay-rice-62981 (may not work)