New Orleans Shrimp Toss

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!

• Ready In: 35 mins
• Serves: 4

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 1/2ounce) 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.