New Orleans Shrimp Toss

New Orleans Shrimp Toss

15 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (15)

Rate This Recipe
KHall
11

KHall

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.

Leila
10

Leila

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.

tkyoshiwife
7

tkyoshiwife

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

More Reviews

Similar Recipes

Shrimp Stir-Fry
(35)

Shrimp Stir-Fry

Shrimp and Broccoli
(19)

Shrimp and Broccoli

Fabulous Fast Shrimp
(17)

Fabulous Fast Shrimp

Saucy Sauteed Shrimp
(12)

Saucy Sauteed Shrimp

Picante Shrimp 'n' Pepper Pasta
(8)

Picante Shrimp 'n' Pepper Pasta

Chicken and Shrimp Jambalaya
(7)

Chicken and Shrimp Jambalaya

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fabulous Fast Shrimp

>

next recipe:

Hot and Sour Shrimp and Broccoli