Cooking Directions

• 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.

Ingredients

• 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)