1 cup Long-grain brown rice ,
Uncooked
6 oz Artichoke hearts ,
Marinated
1 md Red onion, minced
3 Tbs Sherry
1 cup Dry white wine
8 oz Medium shrimp, peeled &
Deveined
1 tsp Dried basil
1 tsp 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.
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