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Source: Campbell's Recipes
Tagged With: 6 servings
Creamy Shrimp & Corn Stew in Shells
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.  
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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
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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 tablespoons lemon juice
dash hot pepper sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Parsley or Chopped fresh cilantro leaves




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.


Notes:
Nutritional Values per Serving using Swanson Chicken Stock: Calories 461, Total Fat 29g, Saturated Fat 13g, Cholesterol 158mg, Sodium 509mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 19g, Vitamin A 17%DV, Vitamin C 5%DV, Calcium 4%DV, Iron 58%DV

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