Shrimp and Broccoli

No need for Chinese takeout tonight when you have this recipe at the
ready. Put the rice on to boil after walking in the door from work, and
dinner will be on the table in less time than it will take you to call
in your order!

Shrimp and Broccoli
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 15 min.

1 tbsp. olive OR vegetable oil
2 cups broccoli flowerets
1/4 tsp. garlic powder OR 2 small cloves garlic, minced
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Broccoli Soup
(Regular or 98% Fat Free)
1/2 cup water
1 tbsp. lemon juice
1/8 tsp. ground black pepper
1 lb. fresh or thawed frozen medium shrimp, shelled and deveined
4 cups hot cooked rice OR thin spaghetti

Directions:
Heat the oil in a 10-inch skillet over medium heat. Add the broccoli and
garlic and cook until the broccoli is tender-crisp.
Stir the soup, water, lemon juice and black pepper in the skillet and
heat to a boil. Add the shrimp. Reduce the heat to low. Cook for 5
minutes or until the shrimp is cooked through. Serve the shrimp mixture
over the rice. Serves 4.

Kitchen Clip:
For speed and ease, use frozen broccoli flowerets instead of fresh,
adding them to the skillet when you stir in the soup and simmer briefly.
They'll thaw and warm through in no time.
Received on Tue Sep 29 13:21:59 2009