Cooking Directions

• Heat the oil in a 10-inch skillet over medium heat.  Add the broccoli and garlic and cook until the broccoli is tender-crisp.
• Stir the soup, water, lemon juice and black pepper in the skillet and heat to a boil.  Add the shrimp.  Reduce the heat to low.  Cook for 5 minutes or until the shrimp is cooked through.  Serve the shrimp mixture over the rice.

Ingredients

• 1 tablespoon olive oil
• 2 cups broccoli florets
• 0.25 teaspoon garlic powder or 2 small cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Broccoli Soup
• 0.5 cup water
• 1 tablespoon lemon juice
• 0.125 teaspoon ground black pepper
• 1 pound uncooked shrimp (41 to 50 count per pound), peeled and deveined
• 4 cups hot cooked white rice or thin spaghetti