Cooking Directions

• Stir the shrimp, 1 tablespoon oil, lemon juice, Worcestershire and Cajun seasoning in a medium bowl.
• Heat the remaining oil in a 10-inch skillet over medium heat. Add the onion and garlic and cook until they're tender.
• Stir the soup, milk and paprika in the skillet. Heat to a boil. Add the shrimp mixture. Reduce the heat to low. Cover and cook for 5 minutes or until the shrimp turn pink. Garnish with the chives. Serve with cornbread.

Ingredients

• 1 pound large shrimp, shelled and deveined
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun seasoning
• 1 medium onion, chopped (about 1/2 cup)
• 2 cloves garlic, chopped
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup
• 0.5 cup milk
• 1 teaspoon paprika
• 2 tablespoons chopped fresh chives
• 4 pieces cornbreador 4 biscuits