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
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