New Orleans Shrimp Toss

1 lb. large shrimp, shelled and deveined
2 Tbsp. veg. oil
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. Cajun seasoning
1/2 cup chopped onion
2 cloves garlic, chopped
1 can condensed cream of chicken with herbs soup
1/2 cup milk
1 tsp. paprika
cornbread or biscuit
2 Tbsp. chopped fresh chives

1. Mix shrimp, 1 Tbsp. of the oil, all lemon juice, Worcestershire and Cajun seasoning.

2. Heat remaining oil in skillet. Add onion and garlic and cook until tender.

3. Add soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 minutes or until shrimp is done. Serve with cornbread. Garnish with chives.
Makes 5 servings