New Orleans Shrimp Toss Recipe - Allrecipes.com
New Orleans Shrimp Toss Recipe
  • READY IN 20 mins

New Orleans Shrimp Toss

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • COOK

    20 mins
  • READY IN

    20 mins

Directions

  1. Mix shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning.
  2. Heat remaining oil in skillet. Add onion and garlic and cook until tender.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2010

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.

 
Most Helpful Critical Review
Jul 02, 2010

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.

 

18 Ratings

Feb 11, 2008

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.

 
Aug 21, 2008

my husband LOVED this me not so much it was too soupy for my tastes but I will certainly make it again

 
Apr 30, 2012

This was great! I didn't expect much, but I was pleasantly surprised! I served it over rice.

 
May 15, 2008

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.

 
Apr 12, 2010

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.

 
Feb 25, 2009

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!

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 200 mg
  • 67%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 1226 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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