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Creamy Shrimp and Corn Stew in Shells

Creamy Shrimp and Corn Stew in Shells

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Campbell's Kitchen

Tender and flaky Pepperidge Farm® Puff Pastry Shells are filled with a heavenly mixture of shrimp, shallots and corn bathed in a creamy golden sauce featuring Swanson® Chicken Stock, heavy cream, lemon juice and hot pepper sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
  2. Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir the stock into the skillet and heat to a boil, stirring constantly.
  3. Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Season to taste. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
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Reviews

EmDem23
1
10/2/2009

This is tasty and filling, and I'll make it again. The pastry shells were much smaller than I expected (first time I've used them), but since I was feeding only two of us, that wasn't a problem. I thought the sauce was a tad thick so I may thin it next time. But it's a good dish, and lends itself to customizing. Next time I will almost certainly crumble bacon on the top, and maybe throw in some mushrooms.