Creamy Shrimp and Scallop Shells

Creamy Shrimp and Scallop Shells

2

"When planning your next brunch, keep this recipe in mind. It has shrimp and scallops in a creamy mushroom sauce, served in elegant puff pastry shells. Plus, the whole dish is ready in less than one hour."

Ingredients

50 m servings 413 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Bake the pastry shells according to the package directions.
  2. 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.
  3. 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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Reviews

2
  1. 2 Ratings

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Delicious and very easy to make. Even my husband (who is very picky) loved it. I'd highly recommend this.

Delicious but the recipe, as is, called for more flavor. I added in a dash of paprike and cajun seafood seasoning to taste. Definitely makes enough for 6-8 servings. I served over fetuccini sinc...