Chorizo and Shrimp en Croûte

How about a little Gulf Coast flavor in a puff pastry shell? These shells, filled with a spicy sausage and shrimp mix, are special enough for company, but easy enough for everyday.
  • prep: 35 minutes
  • cook: 20 minutes
  • total: 55 minutes
  • Serves: 6

Recipe

Ingredients

  • 1/2 pound fresh chorizo sausage or hot Italian sausage, casing removed
  • 1 pound fresh large shrimp, peeled and deveined
  • 1 1/2 cup Pace® Picante Sauce
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1/3 cup crumbled feta cheese or queso blanco cheese

Directions

  1. 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.

  2. 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.

  3. Spoon the shrimp mixture into the pastry shells.  Sprinkle with the cheese.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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