Creamy Shrimp and Corn Stew in Shells Recipe
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Tender and flaky puff pastry shells are filled with a heavenly mixture of shrimp, shallots and corn bathed in a creamy golden sauce with a hint of lemon and a dash of hot pepper sauce.
Ingredients
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells
- 4 tbsp. butter
- 1/3 cup minced shallot
- 1/4 cup all-purpose flour
- 1 cup Swanson® Chicken Stock
- 12 oz. fresh or thawed frozen small shrimp, peeled and deveined
- 2 cups thawed frozen whole kernel corn
- 1/2 cup heavy cream
- 1 1/2 tbsp. lemon juice
- 1 dash hot pepper sauce
- Chopped fresh cilantro leaves
- Prepare the pastry shells according to the package directions.
- Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.
- Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Season to taste. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
- For Creamy Shrimp, Lobster and Corn Stew in Shells, reduce the amount of shrimp to 8 ounces and add 4 ounces diced, cooked lobster meat with the corn.
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