Recipe by Bill Hilbrich
This will serve two, warm along with a side dish of green vegetables, or served cold as a salad on top of a bed of lettuce or maybe as a stuffing in a hollowed out tomato. Cooking is a Creative Sport.
Top Review by Chef Ben's bird
I had a bag of cooked shrimp in the freezer and thought I'd give this a try. I used low sodium chicken broth, so it was a little bland. I added some Scampi Blend spice mixture from WildTree, freshly ground salt and pepper, and a sprinkle of sliced green onion tops for garnish. It made a very tasty lunch. Thank you, Bill.