Restaurant-Style Honey Garlic Shrimp & Broccoli | Campbell’s®

Name: Restaurant-Style Honey Garlic Shrimp & Broccoli | Campbell’s®
Ingredients: 1 cup uncooked jasmine rice; 1 pound (26-30 count per pound) uncooked shrimp, peeled, deveined and tails removed or cooked frozen shrimp (if using cooked frozen shrimp, see tip below); 2 tablespoons extra virgin olive oil (amount divided in recipe steps below); 4 ounces sliced shiitake mushrooms (about 1 1/2 cups); 3 cups small fresh or thawed frozen broccoli florets; 1 large red bell pepper, seeded and cut into thin strips (about 1 1/2 cups); 2 large shallot, chopped (about 1/2 cup); 4 cloves garlic, minced; 1/4 teaspoon crushed red pepper; 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup or Heart Healthy Cream of Mushroom Soup; 1/4 cup water; 3 tablespoons honey; 3 tablespoons 38% less sodium soy sauce; 1/4 cup fresh cilantro, chopped

www.campbells.com

Unsalted cream of mushroom soup provides the perfect savory base for this Honey Garlic Shrimp and Broccoli.

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Ingredients

1 cup uncooked jasmine rice
1 pound (26-30 count per pound) uncooked shrimp, peeled, deveined and tails removed or cooked frozen shrimp (if using cooked frozen shrimp, see tip below)
2 tablespoons extra virgin olive oil (amount divided in recipe steps below)
4 ounces sliced shiitake mushrooms (about 1 1/2 cups)
3 cups small fresh or thawed frozen broccoli florets
1 large red bell pepper, seeded and cut into thin strips (about 1 1/2 cups)
2 large shallot, chopped (about 1/2 cup)
4 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup or Heart Healthy Cream of Mushroom Soup
1/4 cup water
3 tablespoons honey
3 tablespoons 38% less sodium soy sauce
1/4 cup fresh cilantro, chopped