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Creamy Shrimp & Corn Stew in Shells

  • 6servings
  • 45minutes
  • 461calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, E
MineralsFluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells

  2. 4 tablespoon butter

  3. 1/3 cup minced shallot

  4. 1/4 cup all-purpose flour

  5. 1 cup Swanson® Chicken Stock

  6. 12 ounce fresh or thawed frozen small shrimp , peeled and deveined

  7. 2 cup thawed frozen whole kernel corn

  8. 1/2 cup heavy cream

  9. 1 1/2 tablespoon lemon juice

  10. dash hot pepper sauce

  11. Chopped fresh cilantro leaves

  12. parsley

Instructions Jump to Ingredients ↑

  1. Prepare the pastry shells according to the package directions.

  2. 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.

  3. 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.

  4. Tip : For Creamy Shrimp, Lobster & 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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