Creamy Shrimp & Corn Stew in Shells

This dish is ready in under an hour, but it looks and tastes like it took much longer.  It features puff pastry shells filled with shrimp, shallots and corn in a kicked-up lemon cream sauce.
  • prep: 35 minutes
  • cook: 20 minutes
  • total: 55 minutes
  • Serves: 6

Recipe

Ingredients

  • 4 tablespoons butter
  • 1/3 cup minced shallot
  • 1/4 cup all-purpose flour
  • 1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
  • 3/4 pound fresh or thawed frozen small shrimp, peeled and deveined
  • 2 cups frozen whole kernel corn, thawed
  • 1/2 cup heavy cream
  • 1 1/2 tablespoon lemon juice
  • 2 dashes hot pepper sauce
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 tablespoon Chopped fresh cilantro leaves or Parsley

Directions

  1. Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.

  2. Stir the shrimp and corn in the skillet. Reduce the heat to low.  Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells.  Sprinkle with the cilantro.

  3. Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.

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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