Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Lemon Garlic Shrimp Soup with Brown Rice https://www.metro.ca/userfiles/image/recipes/soupe-crevettes-citronnees-ail-riz-brun-6780.jpg PT05M PT25M PT30M
Heat broth to a boil in 2 qt (2 L) saucepan. Stir in rice. Reduce heat to low. Cover and simmer for 15 minutes.Heat oil in large non-stick skillet at medium-high. Add shrimp and garlic. Stir until shrimp is cooked and turns pink - about 4 minutes.Stir lemon juice into rice-broth mixture and divide among 4 serving bowls. Divide garlic shrimp and place on top of rice. Top each with green onions and grated lemon rind.
4
0 0 0 0
1 box (900 mL) ready to use 25% less sodium chicken broth 3/4 cup (190 mL) uncooked, quick-cooking whole grain brown rice 1 Tbsp. (15 mL) olive oil 3/4 lb (340 g) fresh or frozen shrimp (thawed) (31-40), shelled, deveined, tail on 4 cloves garlic, finely chopped 2 Tbsp. (30 mL) lemon juice 2 medium green onion, thinly sliced 1 Tbsp. (15 mL) grated lemon rind
Lemon Garlic Shrimp Soup with Brown Rice

Lemon Garlic Shrimp Soup with Brown Rice

Rate this recipe
0 Vote
4
servings
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 box
    (900 mL)
    ready to use 25% less sodium chicken broth
  • 3/4 cup
    (190 mL)
    uncooked, quick-cooking whole grain brown rice
  • 1 Tbsp.
    (15 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 3/4 lb
    (340 g)
    fresh or frozen shrimp (thawed) (31-40), shelled, deveined, tail on
    You might like:

    Flyer Deal  (1)
    FROZEN EAST COAST COOKED LOBSTERS

    FROZEN EAST COAST COOKED LOBSTERS

    $9.99 ea.

    350 g OR LARGE ROCK LOBSTER TAIL FROZEN, 6 oz


  • 4
    cloves garlic, finely chopped
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2
    medium green onion, thinly sliced
  • 1 Tbsp.
    (15 mL)
    grated lemon rind
Imprimer ma sélection

Preparation

Heat broth to a boil in 2 qt (2 L) saucepan. Stir in rice. Reduce heat to low. Cover and simmer for 15 minutes.

Heat oil in large non-stick skillet at medium-high. Add shrimp and garlic. Stir until shrimp is cooked and turns pink - about 4 minutes.

Stir lemon juice into rice-broth mixture and divide among 4 serving bowls. Divide garlic shrimp and place on top of rice. Top each with green onions and grated lemon rind.

Source : Campbell

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.