Puff Pastry - Recipe Detail - Creamy Shrimp and Scallop Shells

Creamy Shrimp and Scallop Shells

Prep Time: 30 minutes	Cook Time: 20 minutes
Makes: 6

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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 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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This recipe has been
rated by 9 members.

"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 too! I will make it again... More > ."
"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... More > ."

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