New Orleans Shrimp Toss

SUBMITTED BY: Campbell's Kitchen

"Piquant shrimp seasoned with Cajun spices and Worcestershire are sauteed with onion and garlic and then simmered in a creamy sauce rich with herbs."

COOK TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound large shrimp, shelled and deveined
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/2 cup chopped onion
2 cloves garlic, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 teaspoon paprika
Cornbread or biscuit
2 tablespoons chopped fresh chives

READ REVIEWS (4)

DIRECTIONS

Mix shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning.
Heat remaining oil in skillet. Add onion and garlic and cook until tender.
Add soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 minutes or until shrimp is done. Serve with cornbread. Garnish with chives.

REVIEWS

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Reviewed on Feb. 11, 2008 by Leila

This was yummy, easy and quick. The cream sauce is flavorful. I would give it 4 and 1/2 stars. I used Emeril's Bayou Blast seasoning instead of cajun seasoning and served it on top of baked Cheesy Polenta. I couldn't find the herbed soup, so I used regular cream of chicken. I would suggest not serving this on top of anything too salty. Cooking tips: make sure you throw your garlic in after the onions have been sauteeing for a bit, or it will burn. Also, five minutes was too long for my shrimp. Don't forget to take into account the fact that the shrimp will continue to cook after you pull the sauce off the heat. The color is a big funny (due to the soup) but a dash of paprika pretties up this dish.

1 user found this review helpful

Reviewed on Apr. 21, 2008 by SUMLOW2

I'm giving this recipe five stars because it looks and sounds delicious, even though I have'nt prepared it yet. But the idea of corn bread or biscuits sounds strange to me. i'm thinking it'll be great served over pasta or rice. I'm going to try it first chance I get and I'll let you all know with a tried and true review of this recipe.

0 users found this review helpful

Reviewed on Mar. 12, 2008 by Emily

This was really good! I did find the Cream of Chicken with Herbs. (I thought that was pretty good by itself.) This is similar to a dish I prepare called "Barbequed Shrimp" but it uses a whole lot of butter. This seems a little healthier, and the taste is not that different. Plus, the Barbequed Shrimp dish leaves the shells on until it is on your plate. So, this is a lot less messier, too! I just served it with some french bread for dipping. I will be making this again.

0 users found this review helpful

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