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  • February 2008
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New Orleans Shrimp Toss

This was my first winning recipe which I submitted to the ‘Campbell’s Soup 20 minute Recipe Challenge.’ The idea was to make an original recipe that could be prepared and cooked in 20 minutes or less. I served it with cornbread, but for a variation you could easily substitute pasta or rice for a great dinner in minutes.

New Orleans Shrimp Toss

Campbell’s Soup photo shoot

1 lb. large shrimp, shelled and deveined
2 tbsp. vegetable oil
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Cajun seasoning
1/2 cup chopped onion
2 cloves garlic, chopped
1 can Campbell’s® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 tsp. paprika
Cornbread OR biscuit
2 tbsp. chopped fresh chives

MIX shrimp, 1 tbsp. oil, lemon juice, Worcestershire and Cajun seasoning.

HEAT remaining oil in skillet. Add onion and garlic and cook until tender.

ADD soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives. Serves 4.

From Campbell’s Kitchen


2 Responses

  1. When I saw the title I thought this would be a competitive event, like seed spitting or egg racing. I wonder how that would work?

  2. *LOL* I like how you think, that never occurred to me. It was a competitive event however, just in the cooking arena, rather than actually ‘hurling’ shrimp.’

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