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.
serves
4
people
Ingredients
cost per recipe: $11.29
The price is determined by the national average.
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1
pound large shrimp, shelled and deveined
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2
tablespoons vegetable oil
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2
tablespoons lemon juice
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1
tablespoon Worcestershire sauce
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1
teaspoon Cajun seasoning
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1
medium onion, chopped (about 1/2 cup)
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2
cloves garlic, chopped
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1
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
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1/2
cup milk
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1
teaspoon paprika
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2
tablespoons chopped fresh chives
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4
pieces cornbreador 4 biscuits
How to Make It
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.
