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Chorizo and Shrimp en Croûte

Chorizo and Shrimp en Croûte

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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.

serves 6 people

Ingredients

cost per recipe: $14.43

The price is determined by the national average.

  • 1/2

    pound fresh chorizo sausageor hot Italian sausage, casing removed

  • 1

    pound fresh large shrimp, peeled and deveined

  • 1 1/2

    cups Pace® Picante Sauce

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1/3

    cup crumbled feta cheeseor queso blanco cheese

view nutrition info

How to Make It

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.
Step 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.

Step 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.

Step 3

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

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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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Pace® Picante Sauce

Pace® Picante Sauce

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