Creamy Shrimp & Corn Stew in Puff Pastry Shells

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Total Time
45mins
Prep
25 mins
Cook
20 mins

These make such a lovlely presentation! It looks beautiful and tastes divine. Pepperidge Farm web site.Very easy to prepare!

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Ingredients

Nutrition

Directions

  1. Bake the pastry shells according to the package directions.
  2. Remove from the baking sheet and cool on a wire rack.
  3. Heat the butter in a 10-inch skillet over medium heat;.add the shallots and cook for 3 minutes.
  4. Add the flour and continue to cook for 2 minutes, stirring constantly.
  5. Gradually stir the broth into the skillet and heat to a boil, stirring constantly.
  6. Reduce the heat to low.
  7. Add the shrimp and corn to the skillet.
  8. Cook for 5 minutes or until the shrimp turn pink.
  9. Stir the cream, lemon juice and hot pepper sauce into the skillet and cook until the mixture is hot and bubbling.
  10. Season to taste.
  11. Sprinkle with cilantro or parsley.
  12. Divide the shrimp mixture among the pastry shells.
  13. **To make creamy shrimp, lobster & corn stew in shells; reduce the amount of shrimp to 8 ounces and add 4 ounces of diced, cooked lobster.