Post by Chris in NM on Jul 30, 2003 7:10:12 GMT -6
New Orleans Shrimp Toss
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1 lb. fresh 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(R) Cream of Chicken with Herbs Soup
1/2 cup milk
1 tsp. paprika
Cornbread squares OR biscuits
2 tbsp. chopped fresh chives
Directions: 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 seasoned shrimp. 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
Prep/Cook Time: 20 min.
1 lb. fresh 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(R) Cream of Chicken with Herbs Soup
1/2 cup milk
1 tsp. paprika
Cornbread squares OR biscuits
2 tbsp. chopped fresh chives
Directions: 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 seasoned shrimp. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives. Serves 4.