New Orleans Shrimp Toss

New Orleans Shrimp Toss

Campbell's Kitchen 0

"Piquant shrimp seasoned with Cajun spices and Worcestershire are sauteed with onion and garlic and then simmered in a creamy sauce rich with herbs."

Ingredients 20 m {{adjustedServings}} servings 383 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 200 mg
  • 67%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Mix shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning.
  2. Heat remaining oil in skillet. Add onion and garlic and cook until tender.
  3. Add soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 minutes or until shrimp is done. Serve with cornbread. Garnish with chives.
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Reviews 15

  1. 18 Ratings


Really good! I added some diced bell pepper and mushroom with the onion, and took the advice of another reviewer and added the garlic near the end so that it would not burn. I used Old Bay in place of cajun seasoning and regular cream of chicken soup because that is what I had on hand. I like my food spicy so I added some ground red pepper and Sriracha hot chili sauce for kick. I served this over lightly buttered white rice.


This was yummy, easy and quick. The cream sauce is flavorful. I would give it 4 and 1/2 stars. I used Emeril's Bayou Blast seasoning instead of cajun seasoning and served it on top of baked Cheesy Polenta. I couldn't find the herbed soup, so I used regular cream of chicken. I would suggest not serving this on top of anything too salty. Cooking tips: make sure you throw your garlic in after the onions have been sauteeing for a bit, or it will burn. Also, five minutes was too long for my shrimp. Don't forget to take into account the fact that the shrimp will continue to cook after you pull the sauce off the heat. The color is a big funny (due to the soup) but a dash of paprika pretties up this dish.


my husband LOVED this me not so much it was too soupy for my tastes but I will certainly make it again