Ladle up some real flavor in big bowl fashion as the aromas of garlic and shrimp rise up from this delectable dish.
cost per recipe: $11.30
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup uncooked long grain white rice
tablespoon olive oil
pound uncooked large shrimp, peeled and deveined
cloves garlic, minced
tablespoons lemon juice
green onion, thinly sliced (about 1/4 cup)
Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Season the shrimp as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp and garlic. Cook and stir for 5 minutes or until the shrimp are cooked through.
Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Season the rice mixture to taste. Pour the rice mixture over the shrimp. Top with the onions.