Casco Bay Rice

• 1 cup long-grain brown rice -- uncooked
• 6 ounces artichoke hearts -- marinated
• 1 medium red onion -- minced
• 3 tablespoons sherry
• 1 cup dry white wine
• 8 ounces medium shrimp -- peeled & deveined
• 1 teaspoon dried basil
• 1 teaspoon salt
• fresh ground black pepper -- to taste
• 6 ounces 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.
Serving Size : 6