Brothy Shrimp & Rice Scampi

Sometimes less is more, and this recipe is a perfect example of that
philosophy. You'll love how the sweet flavor of shrimp simply shines in
this dish.

Brothy Shrimp & Rice Scampi
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 25 min.

3 1/2 cups Swanson® Chicken Stock
3/4 cup *uncooked* regular long-grain white rice
1 tablespoon olive oil
1 pound fresh *or* frozen large shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons lemon juice
2 medium green onions, thinly sliced (about 1/4 cup)

1. Heat the stock 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 green
onions.

Kitchen Clip
                              Peel shrimp by first pulling off the legs, then removing the
shell, gently tugging off the tail. To devein, use a paring knife to
make a shallow slit down the back, then remove the dark vein (if
present) with your fingers.
Received on Thu May 20 15:35:34 2010