New Orleans Shrimp Toss

• 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

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.

shrimp, vegetable oil, lemon juice, worcestershire sauce, cajun seasoning, onion, garlic, campbell condensed cream, milk, paprika, fresh chives

Taken from www.food.com/recipe/new-orleans-shrimp-toss-85855 (may not work)