Creamy Shrimp and Scallop Shells
Creamy Shrimp and Scallop Shells
When planning your next brunch, keep this recipe in mind. It has shrimp and scallops in a creamy mushroom sauce, served in elegant puff pastry shells. Plus, the whole dish is ready in less than one hour.
- Prep: 30 minutes
- Cook: 20 minutes
- Serves: 6
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Tip
Previous tipPlace Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.
To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.
Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.
Always bake Puff Pastry shells in a preheated 400°F oven. Do not bake shells in a microwave or a toaster oven.
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Shells recipe
Puff Pastry Shells
Recipe
Ingredients
2 tbsp. butter
1/2 lb. fresh or frozen medium shrimp, shelled and deveined
1/2 lb. scallops, cut in half
2 cups sliced mushrooms (about 6 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup shredded Swiss cheese (about 4 ounces)
1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Chopped fresh parsley
Directions
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until they're cooked through, stirring often. Remove the shrimp and scallops from the skillet.
Heat the remaining butter in the skillet. Add the mushrooms and cook until tender, stirring occasionally. Stir in the soup, milk and cheese. Cook and stir until the cheese is melted. Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling. Spoon the mixture into the pastry shells. Sprinkle with the parsley.
Comments
Submitted by:
Beth N.
Date: 1/8/2006
"I made this last night for my husband and myself and we loved it. I am in a supper club and I am going to try it out with them this week. It was very easy to make and had a really good taste."
Submitted by:
Deb W.
Date: 3/30/2006
"Delicious!! I did add some garlic to this recipe. Loved it...and it looked fancy too! I will make it again."
Submitted by:
Stephen B.
Date: 9/23/2007
"We made this for the second time last week. Adding heavy cream makes a BIG difference. Also we switched from Swiss Cheese to freshly grated Parmesan cheese."
Submitted by:
Barbara F.
Date: 11/28/2009
"My husband and I both love this recipe! I'm making it for guests coming to share Christmas gifts the week before Christmas. I feel confident it will make a big hit. It's also an easy one to have prepared ahead of time so the cook can enjoy the company as well."
Submitted by:
Jeanie H.
Date: 10/17/2010
"This was so easy to make and it tastes really good! The first time I made this I did use the puff pastries, but the 2nd time I made it I used small pre-sliced baguette bread to save time and it was just as good. The sauce is what makes it taste so good so it doesn't matter what you serve on it. Tonight I am going to serve the sauce over linguine so it will be a pasta dish. Don't add more cheese than what is recommended unless you want it to have a strong taste."
Submitted by:
Annette B.
Date: 1/6/2011
"Delicious, I am making this tonight but will serve it over angel hair pasta. This is my second time making this dish and I will also use Parmesan cheese and light cream. Very impressive looking dish!"