Recipe #6780
Lemon Garlic Shrimp Soup with Brown Rice
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 30 min |
4
servings
servings
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Recipe ingredients
- 1 box (900 mL) CAMPBELL’S® Ready to Use 25% Less Sodium Chicken Broth
- 3/4 cup (175 mL) uncooked, quick-cooking whole grain brown rice
- 1 Tbsp. (15 mL) olive oil
- 3/4 lb. (375 g) fresh or frozen shrimp (thawed) (31–40), shelled, deveined, tail on
- 4 cloves garlic, finely chopped
- 2 Tbsp. (30 mL) lemon juice
- 2 medium green onions, thinly sliced
- 1 Tbsp. (15 mL) grated lemon rind
Preparation
Heat broth to a boil in 2 qt (2 L) saucepan. Stir in rice. Reduce heat to low. Cover and simmer for 15 minutes.
Heat oil in large non-stick skillet at medium-high. Add shrimp and garlic. Stir until shrimp is cooked and turns pink – about 4 minutes.
Stir lemon juice into rice-broth mixture and divide among 4 serving bowls. Divide garlic shrimp and place on top of rice. Top each with green onions and grated lemon rind.
Suggestion
The presentation of this simple dish will impress…and it's fast to prepare for both family and last-minute company! Brown rice is more nutritious than white rice because it is a whole grain and it has a nutty flavour that complements the seasoned shrimp.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Jumbo Lemon Shrimp
- Garlic Shrimp with Red Peppers
- Lemon, Sage and Garlic Stuffed Chicken
- Rice Salad and shrimp
- Turkey Rice Vermicelli Soup
- Brown rice patties with rosemary
- Brown and Wild Rice, California Walnut and Dried Cranberry Salad
- Shrimp Cocktail Soup
- Bella Lodi Meatball and Rice Soup
- Fish on Garlic Brown Butter Beans with Pine Nuts
Brown and Wild Rice, California Walnut and Dried Cranberry Salad
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