Creamy Shrimp & Corn Stew in Puff Pastry Shells

Name: Creamy Shrimp & Corn Stew in Puff Pastry Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) packagepepperidge farm puff pastry shells; 3 tablespoons butter; ¼ cup minced shallot; ¼ cup all-purpose flour; 1 cup Swanson chicken broth (Regular, or Natural Goodness or Certified Organic); 12 ounces shelled and deveined medium shrimp; 2 cups frozen whole kernel corn, thawed; ½ cup heavy cream; 1 tablespoon lemon juice; hot pepper sauce, to taste (we used a couple of dashes); fresh cilantro leaves or fresh curly-leaf parsley, chopped

Servings: persons

1 (10 ounce) packagepepperidge farm puff pastry shells
3 tablespoons butter
¼ cup minced shallot
¼ cup all-purpose flour
1 cup Swanson chicken broth (Regular, or Natural Goodness or Certified Organic)
12 ounces shelled and deveined medium shrimp
2 cups frozen whole kernel corn, thawed
½ cup heavy cream
1 tablespoon lemon juice
hot pepper sauce, to taste (we used a couple of dashes)
fresh cilantro leaves or fresh curly-leaf parsley, chopped

1
Bake the pastry shells according to the package directions.
2
Remove from the baking sheet and cool on a wire rack.
3
Heat the butter in a 10-inch skillet over medium heat;.add the shallots and cook for 3 minutes.
4
Add the flour and continue to cook for 2 minutes, stirring constantly.
5
Gradually stir the broth into the skillet and heat to a boil, stirring constantly.
6
Reduce the heat to low.
7
Add the shrimp and corn to the skillet.
8
Cook for 5 minutes or until the shrimp turn pink.
9
Stir the cream, lemon juice and hot pepper sauce into the skillet and cook until the mixture is hot and bubbling.
10
Season to taste.
11
Sprinkle with cilantro or parsley.
12
Divide the shrimp mixture among the pastry shells.
13
**To make creamy shrimp, lobster & corn stew in shells; reduce the amount of shrimp to 8 ounces and add 4 ounces of diced, cooked lobster.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (10 ounce) packagepepperidge farm puff pastry shells, 3 tablespoons butter, ¼ cup minced shallot, ¼ cup all-purpose flour, and more.

Yes, Creamy Shrimp & Corn Stew in Puff Pastry Shells falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!