Creamy Shrimp and Corn Stew in Shells
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Ingredients |
|---|
| 1 (10 ounce) package pepperidge farm® puff pastry shells |
| 4 tablespoons butter |
| 1/3 cup minced shallot |
| 1/4 cup all-purpose flour |
| 1 cup swanson® chicken stock |
| 12 ounces fresh or thawed frozen small shrimp, peeled and deveined |
| 2 cups frozen whole kernel corn, thawed |
| 1/2 cup heavy cream |
| 1 1/2 tablespoons lemon juice |
| Dash hot pepper sauce |
| Chopped fresh cilantro leaves or parsley |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 490 | — |
| Fat | 30g | 46% |
| Carbs | 37g | 12% |
| Protein | 19g | 38% |
| Fiber | 1g | 7% |
| Cholesterol | 155mg | 51% |
| Sodium | 409mg | 17% |
Preparation |
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