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 g...

Directions

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.

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 medium onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
0.5 cup milk
1 teaspoon paprika
2 tablespoons chopped fresh chives
4 pieces cornbreador 4 biscuits

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