Ingredients for New Orleans Shrimp Toss
- Large Shrimp
- Vegetable Oil
- 2 tablespoons lemon juice
- Worcestershire Sauce
- 1 teaspoon Cajun seasoning
- 1/2 cup chopped onion
- 2 cloves minced garlic
- Condensed Cream Of Chicken With Herbs Soup
- 1/2 cup milk
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh chives, for garnish
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How to Make New Orleans Shrimp Toss
- Peel and devein 1 pound of shrimp.
- In a large bowl, combine the shrimp, 1 teaspoon of olive oil, 2 tablespoons of lemon juice, 1 tablespoon Worcestershire sauce, and 1 teaspoon Cajun seasoning. Mix well.
- Heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Add 1/2 cup chopped onion and 2 cloves minced garlic to the skillet.
- Cook until the onion is softened and translucent, about 5 minutes.
- Stir in 1 (10.75 ounce) can of Campbell's Cream of Chicken soup with herbs, 1/2 cup milk, and 1/2 teaspoon paprika.
- Bring the mixture to a simmer.
- Add the shrimp mixture to the skillet.
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until the shrimp are pink and cooked through.
- Serve the shrimp toss immediately over warm cornbread or biscuits.
- Garnish with 2 tablespoons of chopped fresh chives before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
6g
Fat
8g
Carbs
2g
