Brothy Shrimp and Rice Scampi

Brothy Shrimp and Rice Scampi

6
Campbell's Kitchen 0

"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 {{adjustedServings}} servings 262 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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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brendakay
1/5/2010

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 and minced 4 cloves of garlic and sauted in a large sauce/soup pan. Added Old Bay to our taste and then added the broth once it got going. Added rice to broth, then 1/2 bag of shredded carrots, at the end added 1/4 fresh chopped parsley and 2 chopped green onions (great colors in this one) and then added the shrimp and cooked a few minutes more until they were pink ( cut them in bite size pieces - easier to eat with a soup spoon). I see I omitted the lemon juice - didn't intead to, but I just forgot it. I will make this again. Old Bay really gives it more depth of flavor. Served with hot crusty garlic bread.

DeeB
5/10/2012

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.

sprinklestar
2/3/2009

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.