Creamy Shrimp & Corn Stew In Puff Pastry Shells

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) package pepperidge farm puff pastry shells
• 3 tablespoons butter
• 1/4 cup minced shallot
• 1/4 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
• 1/2 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

Recipe

• 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.