Refreshing and easy to make, this tasty recipe has it all. Individual puff pastry shells are filled with marinated shrimp and a kicked-up corn and bean salad. It's a terrific summertime dish, that's delicious year-round.
cost per recipe: $8.38
The price is determined by the national average.
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
teaspoon olive oil
teaspoon ground cumin
cup thawed frozen whole kernel corn
tablespoons lime juice
tablespoons chopped fresh cilantroleaves
small ripe avocado, peeled, pitted and diced (about 1 1/4 cups)
cup rinsed and drained black beans
cup grape or cherry tomatoes, cut into quarters
cooked medium shrimp, peeled and deveined
Heat the oven to 400°F. Stir the oil and cumin in a small bowl. Add the corn and toss to coat. Spread the corn mixture in an even layer on a rimmed baking sheet.
Roast for 10 minutes or until the corn is lightly browned. Let the corn cool on the baking sheet on a wire rack for 10 minutes.
Stir the corn, 2 tablespoons lime juice, 2 tablespoons cilantro, avocado, beans and tomatoes in a medium bowl.
Place the shrimp into a medium bowl. Add the remaining lime juice and cilantro and toss to coat.
Divide the corn mixture among the pastry shells. Top each with 3 shrimp. Serve immediately.