Brown Bagging Lunch in Style- New Orleans Shrimp Toss

Lunch is a seriously abused meal. Working here in a gourmet food company, most of us LOVE to eat. Unfortunately the cost of eating out every day is astronomical, so brown bagging lunch is the easiest way to save cash, and extra calories. This fantastic shrimp recipe is easy to make and will last me 3 days for lunch. It's absolutely delicious, and far healthier than eating one of those antibiotic pumped "Cheeseburgers" from some fast food window. I try to keep cardboard out of my diet at all costs....this is a great way to stay healthy! Besides, during a cold winter like this one in Chicago, a nice hot home cooked meal is always comforting!


Ingredients

• 1 lb. large shrimp, shelled and deveined
  
• 2 tbsp. vegetable 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 low fat cream of chicken with herbs soup
• 1/2 cup milk
  
• 1 tsp. paprika
  
• Cornbread OR biscuit
  
• 2 tbsp. chopped fresh chives

Directions
Mix shrimp, 1 tbsp. oil, lemon juice, Worcestershire and Cajun seasoning. Heat remaining oil in skillet. Add onion and garlic and cook until tender. Add soup, milk and paprika. Heat to a boil. Add shrimp mixture. Cover and cook over low heat 5 min. or until shrimp is done. Serve with cornbread. Garnish with chives.
Source:Big Easy

Burbon Street Shrimp

I'm feeling a little spicy this week, so I'll post some of my favorite Cajun style recipes. This easy recipe can be made as a quick dinner any night of the week and is always guaranteed to be a plate-scrapper. Bon Appetite!

Ingredients

• 1/4 cup Butter
  
• 6 Mushrooms, sliced
  
• 1 can Frozen condensed cream of shrimp soup
  
• 1 cup Sour cream
  
• 1 tsp Soy sauce
  
• 1/4 tsp Black pepper
  
• 1 1/2 lbs Shrimp
  
• Toast slices or cooked rice

Directions
Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown
Source:Bourbon Street