Creamy Shrimp And Corn Stew In Shells Recipes

CREAMY SHRIMP & CORN STEW IN SHELLS

Steps:

• 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.
• Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.

SHRIMP WITH CREAMED CORN AND FETA

Steps:

• In a large bowl, toss shrimp with salt and garlic and let rest in the refrigerator until needed (up to 2 hours).
• In a medium saucepan, melt 1 tablespoon butter with the cream over medium heat. Add corn, cover, reduce heat to medium-low, and cook, stirring once or twice, until the corn is very soft, 10 to 15 minutes. If all the moisture evaporates before the corn is soft, add a few teaspoons water to the pan.
• Using an immersion blender or regular blender, blend corn mixture until you get a chunky purée. Mix in feta, black pepper and salt to taste. Cover and keep warm until needed.
• In a large skillet, heat oil over medium-high heat. Add onion and pepper and sauté until pale golden and soft, 7 minutes. Add tomatoes, a large pinch of salt, and a tablespoon or two of water if the pan looks dry, and sauté until the tomatoes break down and turn saucelike, about 8 minutes.
• Add shrimp, lemon juice and Worcestershire and hot sauces. Sauté until the shrimp are pink and cooked through, 2 to 4 minutes. Stir remaining butter into pan and add more salt, if needed.
• Serve corn topped with shrimp and plenty of crumbled feta. Garnish with cilantro and basil.

CREAMY SHRIMP & CORN STEW IN SHELLS

Steps:

• 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. Tips Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.

DEEP-SOUTH SHRIMP AND CRAWFISH STEW

Steps:

• Bring 4 cups of water to a boil in a medium saucepan.
• To a 1-gallon plastic bag add paprika, ground thyme, salt, ground black pepper, basil, and chili powder, and shake to combine. Add the crawfish and shrimp to the bag in batches and shake to coat. Add the crawfish and shrimp a little at a time to the boiling water so as not to stop the boil, and let cook until pink and the crawfish is curled. As they are cooked, use a slotted spoon to remove the crawfish and shrimp to a platter and set aside until they are cool enough to handle. Remove the shells from the crawfish and shrimp and add the shells back to the pot of cooking liquid, and allow to reduce by two-thirds. (The shells of crawfish are removed by cracking the tail with both hands and forcing it back out through the curve of the tail.) Reserve the crawfish and shrimp meat until needed. When reduced, strain the cooking liquid into a bowl.
• For the sauce:
• In another saucepan, combine the garlic, scallions, bay leaf, nutmeg, if using, and butter over medium heat. Add flour to make a roux and allow it to cook until blond, then begin whisking in the milk. Into the bowl of reduced seafood cooking liquid, whisk the Cheddar and Gruyere cheeses. Add this to the milk mixture and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce, to taste, with white pepper, and salt if needed. Remove and discard bay leaf. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming.
• Preheat oven to 350 degrees F.
• Make a topping by adding bread crumbs, parsley leaves, Parmesan, Cheddar, Cajun seasoning, horseradish, and hard boiled eggs to a small bowl and combining with a wooden spoon.
• Fold the crawfish and shrimp into the sauce a little at a time so you can control the amount of sauce to the amount of seafood. (Do not feel compelled to use all of the sauce.) Spread the mixture into a 3 quart casserole dish. Sprinkle with the topping and heat about 5 minutes in the oven until the topping is browned. Serve family style, garnished with parsley sprigs.

CREAMY SHRIMP AND CORN STEW IN SHELLS

Steps:

• Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
• Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir the stock into the skillet and heat to a boil, stirring constantly.
• Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Season to taste. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.

CREAMY SHRIMP AND SCALLOP SHELLS

Steps:

• Bake shells according to pkg directions.
• Melt 1 tablespoon butter in skillet.
• Add shrimp and scallops and cook until shrimp and scallops are done, stirring often.
• Remove from skillet.
• Melt remaining butter; add mushrooms and red peppers.
• Cook until tender and liquid is evaporated.
• Add soup, milk, peas, and Swiss cheese.
• Season with salt and pepper.
• Return seafood mixture to skillet and heat through.
• Serve in pastry shells.
• Garnish with chives and a sprinkle of paprika.

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER

Steps:

• Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
• Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
• Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
• Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
• Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
• Remove and discard the bay leaves and serve.

CREAMY SHELLFISH AND ROOT VEGETABLE STEW

Steps:

• Bring clam juice and wine to simmer in heavy large pot. Add clams, then mussels to pot. Cover; cook until shellfish begin to open, about 2 minutes for mussels and about 8 minutes for clams. Using slotted spoon, transfer shellfish to large bowl as they open. Discard any that do not open after 12 minutes. Reserve liquid in pot.
• Add shrimp shells to cooking liquid. Cover and simmer over low heat 10 minutes, stirring occasionally. Strain liquid into 4-cup glass measuring cup. Discard solids.
• Melt butter in clean large pot over low heat. Add leek. Cover; cook until leek is tender, stirring occasionally, about 10 minutes. Add potato and celery root. Pour in reserved cooking liquid, leaving any sediment in measuring cup. Add Calvados. Bring to simmer. Cover and simmer until potato is almost tender, stirring occasionally, about 5 minutes. Stir in shrimp and scallops. Cover; simmer 2 minutes.
• Whisk crème fraîche, egg yolks and lemon juice in small bowl to blend. Stir into stew. Return clams and mussels to pot. Cover and cook without boiling until shrimp and scallops are just cooked through, stirring occasionally, about 5 minutes. Season with salt and pepper. Divide among bowls. Sprinkle parsley over.

CREAMY SHRIMP AND CORN STEW IN SHELLS

Steps:

• Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
• Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir the stock into the skillet and heat to a boil, stirring constantly.
• Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Season to taste. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.