Brothy Shrimp and Rice Scampi

Brothy Shrimp and Rice Scampi

6

"Ladle up some real flavor in big bowl fashion with Swanson® Broth as the aromas of garlic and shrimp rise up from the steaming broth."

Ingredients

40 m servings 262 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 177 mg
  • 59%
  • Sodium:
  • 1042 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the broth in a 2-quart saucepan over high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes.
  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 turn pink.
  3. Divide the shrimp among 4 serving bowls. Stir the juice into the rice mixture and pour over the shrimp. Top with the green onions.
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Reviews

6
  1. 7 Ratings

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I give it 3 or 4 stars as is - as soon as I read it I knew what I would do different. I was looking for a broth based soup and not a cream soup and this was good! I chopped half a large onion...

This was very good! My hubby really enjoyed it. I added more lemon to it to give more flavor. I also added some carrots and yellow and orange peppers to it. It's been added to the rotation.

I made this soup for my family, and I made it a little too salty, but it was good nonetheless. I'll use it again.

I made this after working a 12 hour shift and it was a quick and easy recipe and it came out wonderful I follwowed the recipe as it was written. I will be making it again.

The recipe doesn't include the lemon juice listed in the ingredients.....I assume it goes in with the shrimp and garlic? Going to try it tonight and add some broccoli and carrots as well!

Not bad, I made quite a few changes though. Heated garlic, ginger, onion and Cajun seasoning in the pan before adding broth. Added broccoli, beans, and shredded carrots for veg, and still felt i...