Creamy-Quick Cajun Shrimp

Need a quick week-nite meal? Some days we don't eat until 8pm! And, yes, this recipe uses the dreaded canned cream soup, but the flavor is delicious and slightly spicy (and I am a BUSY gal!). I serve this over rice and sometimes add a fresh steamed veggie such as broccoli to round out the meal - enjoy!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, cooked,peeled & deveined
• 2  tablespoons lemon juice
• 1  tablespoon Worcestershire sauce
• 1  teaspoon  cajun seasoning
• 1  tablespoon  vegetable oil
• 1⁄2 cup onion, chopped
• 2  cloves garlic, crushed
• 1 (10 3/4ounce) can  campbell  cream of chicken soup, with herbs
• 1⁄2 cup milk
• 1  teaspoon paprika

Directions

1. In a large bowl, combine shrimp, lemon juice, Worcestershire sauce and Cajun seasonings.
2. Toss to coat& set aside.
3. In a large skillet, saute onion& garlic in vegetable oil until tender.
4. Add soup, milk, and paprika, and bring to a boil.
5. Add seasoned shrimp and heat through.
6. Serve over rice or pasta.