Ingredients
- 1 package (10 ounce) puff pastry shells (Pepperidge Farm)
- 4 tablespoons butter
- 1/3 cup minced shallot
- 1 to 2 small garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 12 ounces fresh small shrimp (peeled and deveined)
- 2 cups whole kernel corn
- 1/2 cup heavy cream
- 1 1/2 tablespoons lemon juice (fresh squeezed only)
- Salt and pepper
- Hot sauce
- Parmesan cheese, grated
How to Make
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Step 1: Bake the pastry shells according to the package directions.
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Step 2: Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.
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Step 3: Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.
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Step 4: Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.
We hope you enjoy this recipe!
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