brothy shrimp & rice scampi

Name: Brothy Shrimp & Rice Scampi
Prep time: 5 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 1/2 cup(s) swanson chicken broth; 3/4 cup(s) uncooked long grain white rice; 1 tablespoon(s) olive oil; 2 pound(s) fresh or frozen large shrimp, peeled & defined; 4 clove(s) garlic; 2 tablespoon(s) lemon juice; 2 medium green onions, thinly sliced; 1/4 cup(s) white wine; 1 tablespoon(s) light butter; 2 tablespoon(s) whipped cream cheese

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Anywhere, AL

Updated on Oct 20, 2015

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

Rate

prep time 5 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

3 1/2 cups swanson chicken broth
3/4 cup uncooked long grain white rice
1 tablespoon olive oil
2 pounds fresh or frozen large shrimp, peeled & defined
4 cloves garlic
2 tablespoons lemon juice
2 medium green onions, thinly sliced
1/4 cup white wine
1 tablespoon light butter
2 tablespoons whipped cream cheese

How To Make brothy shrimp & rice scampi

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.

Step 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.
Step 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.
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