Recipe 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."
Watch video tips and tricks
large shrimp, shelled and deveined
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken with Herbs Soup
Cornbread or biscuit
chopped fresh chives
Really good! I added some diced bell pepper and mushroom with the onion, and took the advice of another reviewer and added the garlic near the end so that it would not burn. I used Old Bay in place of cajun seasoning and regular cream of chicken soup because that is what I had on hand. I like my food spicy so I added some ground red pepper and Sriracha hot chili sauce for kick. I served this over lightly buttered white rice.
Followed the recipe to the T. Not bad, but not great. I've eaten in many authentic cajun restaurants in new orleans so maybe I'm too big of a cajun snob.
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.
my husband LOVED this me not so much it was too soupy for my tastes but I will certainly make it again
This was great! I didn't expect much, but I was pleasantly surprised! I served it over rice.
This was very tasty. I used the low fat plain cream of chicken and it tasted great! With the amount of sauce that it makes, you could easily double the shrimp.
This meal is VERY tasty! I read a few reviews where people didn't use the Cream of Chicken and herb soup and replaced with regular cream of chicken....and I would highly recommend not doing that! It adds flavor. Furthermore, I first had this at a friends and have made it a few times since - it is certainly best over cornbread or biscuits to sort of sop up the sauce. If you want it over rice or pasta - try adding a little cornstarch to it.
so good!! my fiance and i loved it!! added extra cayenne pepper and chili pepper for the extra kick! but it was perfect! served it with cheesey rice! yum!
* Percent Daily Values are based on a 2,000 calorie diet.
New Orleans Shrimp Toss
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make juicy roasted turkey with a savory gravy.
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!
This holiday appetizer couldn't be easier--or tastier!