Creamy Shrimp and Scallop Shells
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 6
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Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
2 tablespoons butter
1/2 pound medium shrimp, shelled and deveined
1/2 pound 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)
Chopped fresh parsley
Directions
Bake the pastry shells according to the package directions.
Heat
1 tablespoon
butter in a 10-inch skillet over medium heat. Add 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 they're tender. 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.
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CHEF'S CREATIONS
This recipe has been
rated by 11 members.
"My husband and I both love this recipe! I'm making it for guests coming to share Chri
stmas 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
...
More >
."
"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
...
More >
."
"Delicious!! I did add some garlic to this recipe. Loved it...and it looked fancy to
o! I will make it again
...
More >
."
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