New Orleans Shrimp Toss

Campbell's New Orleans Shrimp Toss Recipe

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 great flavor.

At a glance


15 min.


25 min.



Servings: 1 cup each

Cook: 10 min.

Made With

  • Campbell’s® Condensed Cream of Chicken with Herbs Soup

    Campbell’s® Condensed Cream of Chicken with Herbs Soup

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What You'll Need

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 3/4 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
1 teaspoon paprika
2 tablespoons chopped fresh chives
4 pieces cornbread or 4 biscuits

How to Make It

  • 1

    Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.

  • 2

    Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.

  • 3

    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.

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