Creamy Shrimp & Corn Stew in Shells
This dish is ready in under an hour, but it looks and tastes like it took much longer. It features puff pastry shells filled with shrimp, shallots and corn in a kicked-up lemon cream sauce.
Ingredients
4 tablespoons butter
0.333 cup minced shallot
0.25 cup all-purpose flour
1 cup Swanson® Chicken Broth
0.75 pound fresh or thawed frozen small shrimp, peeled and deveined
2 cups frozen whole kernel corn, thawed
0.5 cup heavy cream
1.5 tablespoons lemon juice
2 dashs hot pepper sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 tablespoon Chopped fresh cilantroleaves or Parsley
0.333 cup minced shallot
0.25 cup all-purpose flour
1 cup Swanson® Chicken Broth
0.75 pound fresh or thawed frozen small shrimp, peeled and deveined
2 cups frozen whole kernel corn, thawed
0.5 cup heavy cream
1.5 tablespoons lemon juice
2 dashs hot pepper sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 tablespoon Chopped fresh cilantroleaves or Parsley
Instructions
Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
Creamy Shrimp & Corn Stew in Shells
This dish is ready in under an hour, but it looks and tastes like it took much longer. It features puff pastry shells filled with shrimp, shallots and corn in a kicked-up lemon crea...
Directions
Print
Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
Ingredients
4 tablespoons butter0.333 cup minced shallot0.25 cup all-purpose flour1 cup Swanson® Chicken Broth0.75 pound fresh or thawed frozen small shrimp, peeled and deveined2 cups frozen whole kernel corn, thawed0.5 cup heavy cream1.5 tablespoons lemon juice2 dashs hot pepper sauce1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 tablespoon Chopped fresh cilantroleaves or Parsley
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