Creamy Shrimp Corn Stew In Shells Recipes

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CREAMY SHRIMP & CORN STEW IN SHELLS



Creamy Shrimp & Corn Stew in Shells image

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.

Time 55m

Yield Serves: 6

Number Of Ingredients 11

4 tablespoons butter
1/3 cup minced shallot
1/4 cup all-purpose flour
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
3/4 pound fresh or thawed frozen small shrimp, peeled and deveined
2 cups frozen whole kernel corn, thawed
1/2 cup heavy cream
1 1/2 tablespoon lemon juice
2 dashes hot pepper sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 tablespoon Chopped fresh cilantro leaves or Parsley

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.

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Provided by Alisa Kennedy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 8

Number Of Ingredients 12

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g

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