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.
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
How to Make It
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.
