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.
cost per recipe: $12.25
The price is determined by the national average.
cup minced shallot
cup all-purpose flour
cup Swanson® Chicken Broth or Swanson® Chicken Stock
pound fresh or thawed frozen small shrimp, peeled and deveined
cups frozen whole kernel corn, thawed
cup heavy cream
tablespoons lemon juice
dashes hot pepper sauce
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
tablespoon Chopped fresh cilantroleaves or Parsley
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.
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.