Brothy Shrimp & Rice Scampi

WaffleCrumbs aka Lyn

By
@wafflecrumbs

Serve with garlic bread & salad. Adapted from campbellskitchen.com.


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Serves:

4

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 1/2 c
swanson chicken broth
3/4 c
uncooked long grain white rice
1 Tbsp
olive oil
2 lb
fresh or frozen large shrimp, peeled & defined
4 clove
garlic
2 Tbsp
lemon juice
2 medium
green onions, thinly sliced
1/4 c
white wine
1 Tbsp
light butter
2 Tbsp
whipped cream cheese

Directions Step-By-Step

1
Heat the broth 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, with the white wine, butter & cream cheese. Heat & stir until cheese melts. Pour the rice mixture over the shrimp. Top with the onions.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American