Recipe
Ingredients
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1/2 pound fresh chorizo sausage or hot Italian sausage, casing removed
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1 pound fresh large shrimp, peeled and deveined
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1 1/2 cup Pace® Picante Sauce
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1/3 cup crumbled feta cheese or queso blanco cheese
Directions
Cook the chorizo in a 12-inch skillet over medium-high heat until well browned, stirring often to break up meat. Pour off any fat.
Stir the shrimp in the skillet and cook for 5 minutes or until the shrimp are cooked through. Stir the picante sauce in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
Spoon the shrimp mixture into the pastry shells. Sprinkle with the cheese.
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