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Lemon Garlic Shrimp Soup with Brown Rice Recipe

Lemon Garlic Shrimp Soup with Brown Rice
Source: campbells

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

A recipe from campbells

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