Ingredients
- 31/2 cup <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Broth</a> or <a href="http://www.campbellskitchen.com/" target="blank">Swanson® Chicken Stock</a>
- 3/4 cup uncooked regular long-grain white rice
- 1 tbsp olive oil
- 1 lb fresh or frozen large shrimp, peeled and deveined
- 4 clove garlic, minced
- 2 tbsp lemon juice
- 2 medium green onion, thinly sliced
Directions
1. 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.
2. 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.
3. Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Pour the rice mixture over the shrimp. Top with the onions.
