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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I received this recipe last week in an e-mail from Campbell's. We enjoyed it so much served over cornbread that I had to share the recipe. Hope you enjoy it too! Ingredients:
1 lb large shrimp |
2 tablespoons vegetable oil |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
1 teaspoon cajun seasoning |
1/2 cup onion, chopped |
2 cloves garlic, chopped |
1 (14 1/2 ounce) can campbell condensed cream of chicken with herbs soup |
1/2 cup milk |
1 teaspoon paprika |
2 tablespoons fresh chives, chopped |
Directions:
1. Peel and devein the shrimp.
2. In a large bowl, combine the shrimp, 1 T of the oil, lemon juice, worcestershire and cajun seasoning.
3. Heat the remaining 1 T oil in a skillet.
4. Add the onion and garlic.
5. Cook until tender.
6. Add the cream of chicken with herbs soup, milk and paprika.
7. Bring to a boil.
8. Add the shrimp mixture to the skillet.
9. Cover and cook on low heat for 5 minutes or until the shrimp are done.
10. Serve the shrimp over cornbread or biscuits.
11. Garnish with the fresh chives.
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