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Creamy Shrimp & Corn Stew in Puff Pastry Shells

1 (10 ounce) packagepepperidge farm puff pastry shells
3 tablespoons butter
14 cup minced shallot
14 cup all-purpose flour
1 cup Swanson chicken broth (Regular, or Natural Goodness or Certified Organic)
12 ounces shelled and deveined medium shrimp
2 cups frozen whole kernel corn, thawed
12 cup heavy cream
1 tablespoon lemon juice
hot pepper sauce, to taste (we used a couple of dashes)
fresh cilantro leaves or fresh curly-leaf parsley, chopped


Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack. Heat the butter in a 10-inch skillet over medium heat;.add the shallots and cook for 3 minutes. Add the flour and continue to cook for 2 minutes, stirring constantly. Gradually stir the broth into the skillet and heat to a boil, stirring constantly. Reduce the heat to low. Add the shrimp and corn to the skillet. Cook for 5 minutes or until the shrimp turn pink. Stir the cream, lemon juice and hot pepper sauce into the skillet and cook until the mixture is hot and bubbling. Season to taste. Sprinkle with cilantro or parsley. Divide the shrimp mixture among the pastry shells. **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.

Source: www.food.com