Lemon Garlic Shrimp Soup with Brown Rice Recipe

Name: Lemon Garlic Shrimp Soup with Brown Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth; 3/4 cup (185 mL) uncooked, quick-cooking whole grain brown rice; 1 tbsp (15 mL) olive oil; 3/4 lb (340 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) lemon zest,

Ingredients

1 box CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
3/4 cup (185 mL) uncooked, quick-cooking whole grain brown rice
1 tbsp (15 mL) olive oil
3/4 lb (340 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) lemon zest,

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

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.

Side Dishes Soups