New Orleans Shrimp Toss
Here's something different to make for dinner...served over prepared cornbread or biscuits, this quick-cooking shrimp dish features a creamy Cajun-seasoned sauce that's bursting with great flavor.
Ingredients
1 pound large shrimp, shelled and deveined
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
0.5 cup milk
1 teaspoon paprika
2 tablespoons chopped fresh chives
4 pieces cornbreador 4 biscuits
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
0.5 cup milk
1 teaspoon paprika
2 tablespoons chopped fresh chives
4 pieces cornbreador 4 biscuits
Instructions
Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.
Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.
Stir the soup, milk and paprika in the skillet. Heat to a boil. Add the shrimp mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink. Garnish with the chives. Serve with cornbread.
Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.
Stir the soup, milk and paprika in the skillet. Heat to a boil. Add the shrimp mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink. Garnish with the chives. Serve with cornbread.
New Orleans Shrimp Toss
Here's something different to make for dinner...served over prepared cornbread or biscuits, this quick-cooking shrimp dish features a creamy Cajun-seasoned sauce that's bursting with g...
Directions
Print
Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.Stir the soup, milk and paprika in the skillet. Heat to a boil. Add the shrimp mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink. Garnish with the chives. Serve with cornbread.
Ingredients
1 pound large shrimp, shelled and deveined2 tablespoons vegetable oil2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 teaspoon Cajun seasoning1 medium onion, chopped (about 1/2 cup)2 cloves garlic, chopped1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup0.5 cup milk1 teaspoon paprika2 tablespoons chopped fresh chives4 pieces cornbreador 4 biscuits
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