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New Orleans Shrimp Toss

New Orleans Shrimp Toss

3.92 12

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.

serves 4 people

Ingredients

cost per recipe: $11.29

The price is determined by the national average.

  • 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

  • 1/2

    cup milk

  • 1

    teaspoon paprika

  • 2

    tablespoons chopped fresh chives

  • 4

    pieces cornbreador 4 biscuits

view nutrition info

How to Make It

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.
Step 1

Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.

Step 2

Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.

Step 3

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.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup

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Ratings & Reviews

(12)
  • Ktay

    May 17, 2013

    Simple and Easy

    Simple and easy. The only change I might make is use a tad less milk (1/3 a cup would probably work) to make the sauce thicker. Just personal preference though.

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    (1) (0)
  • Cindy W.

    October 25, 2010

    New Orleans Shrimp Toss

    Just tried this recipe and it was great. I added additional seafood seasoning and served over pan fried redfish with rice on the side. EXCELLENT

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    (0) (0)
  • Judy T.

    October 13, 2008

    New Orleans Shrimp Toss

    My husband and kids love this dish. A variation is to use biscuits instead of cornbread.

    Was this helpful?

    (0) (0)
  • smcquarrie

    December 26, 2007

    New Orleans Shrimp Toss

    I was suprised at how tasty and easy this was! I mistakenly sprinkled in some basil and it was great!

    Was this helpful?

    (0) (0)
  • bmudkf

    June 25, 2007

    New Orleans Shrimp Toss

    This is always a hit! I've made it with the corn bread and I've served it over rice.

    Was this helpful?

    (0) (0)

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