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.
1 pound large shrimp, shelled and deveined2 tablespoons vegetable oil2 tablespoons lemon juice1 tablespoon Worcestershire sauce1 teaspoon Cajun seasoning1 medium onion, chopped (about 1/2 cup)2 cloves garlic, chopped1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup0.5 cup milk1 teaspoon paprika2 tablespoons chopped fresh chives4 pieces cornbreador 4 biscuits
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