Creamy Shrimp & Corn Stew in Shells

Campbell's Creamy Shrimp & Corn Stew in Shells Recipe

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.  

At a glance

Prep

35 min.

Total

55 min.

Serves

6

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

  • Pepperidge Farm® Puff Pastry Shells

    Pepperidge Farm® Puff Pastry Shells

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What You'll Need

4 tablespoons butter
1/3 cup minced shallots
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
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

How to Make It

  • 1

    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.

  • 2

    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.

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  • 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.
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RID#50040

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