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Source: Campbell's Recipes
Tagged With: 6 servings
Creamy Shrimp and Scallop Shells
When planning your next brunch, keep this recipe in mind. It has shrimp and scallops in a creamy mushroom sauce, served in elegant puff pastry shells. Plus, the whole dish is ready in less than one hour.
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Serves: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
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2 tablespoons butter
1/2 pound fresh or frozen medium shrimp, shelled and deveined
1/2 pound scallops, cut in half
2 cups sliced mushroom (about 6 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup shredded Swiss cheese (about 4 ounces)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Chopped fresh parsley




Heat 1 tablespoon butter in a 10-inch skillet over medium heat.  Add the shrimp and scallops and cook until they're cooked through, stirring often.  Remove the shrimp and scallops from the skillet.
Heat the remaining butter in the skillet.  Add the mushrooms and cook until tender, stirring occasionally.  Stir in the soup, milk and cheese.  Cook and stir until the cheese is melted.  Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling.  Spoon the mixture into the pastry shells.  Sprinkle with the parsley.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 420, Total Fat 26g, Saturated Fat 13g, Cholesterol 117mg, Sodium 876mg, Total Carbohydrate 23g, Dietary Fiber 2g, Protein 27g, Vitamin A 14%DV, Vitamin C 4%DV, Calcium 19%DV, Iron 14%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 404, Total Fat 24g, Saturated Fat 13g, Cholesterol 116mg, Sodium 716mg, Total Carbohydrate 23g, Dietary Fiber 1g, Protein 27g, Vitamin A 14%DV, Vitamin C 4%DV, Calcium 20%DV, Iron 14%DV


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