Brothy Shrimp & Rice Scampi

Ladle up some real flavor in big bowl fashion as the aromas of garlic and shrimp rise up from this delectable dish.


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.
Season the shrimp as desired. 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.
Divide the shrimp among 4 serving bowls. Stir the lemon juice into the saucepan. Season the rice mixture to taste. Pour the rice mixture over the shrimp. Top with the onions.


3.5 cups Chicken Broth
0.75 cup uncooked long grain white rice
1 tablespoon olive oil
1 pound uncooked large shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons lemon juice
2 green onion, thinly sliced (about 1/4 cup)