Chorizo and Shrimp en Croûte
How about a little Gulf Coast flavor in a puff pastry shell? These shells, filled with a spicy sausage and shrimp mix, are special enough for company, but easy enough for everyday.
Ingredients
0.5 pound fresh chorizo sausageor hot Italian sausage, casing removed
1 pound fresh large shrimp, peeled and deveined
1.5 cups Pace® Picante Sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
0.333 cup crumbled feta cheeseor queso blanco cheese
1 pound fresh large shrimp, peeled and deveined
1.5 cups Pace® Picante Sauce
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
0.333 cup crumbled feta cheeseor queso blanco cheese
Instructions
Cook the chorizo in a 12-inch skillet over medium-high heat until well browned, stirring often to break up meat. Pour off any fat.
Stir the shrimp in the skillet and cook for 5 minutes or until the shrimp are cooked through. Stir the picante sauce in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
Spoon the shrimp mixture into the pastry shells. Sprinkle with the cheese.
Stir the shrimp in the skillet and cook for 5 minutes or until the shrimp are cooked through. Stir the picante sauce in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.
Spoon the shrimp mixture into the pastry shells. Sprinkle with the cheese.
Chorizo and Shrimp en Croûte
How about a little Gulf Coast flavor in a puff pastry shell? These shells, filled with a spicy sausage and shrimp mix, are special enough for company, but easy enough for everyday.
Directions
Print
Cook the chorizo in a 12-inch skillet over medium-high heat until well browned, stirring often to break up meat. Pour off any fat.Stir the shrimp in the skillet and cook for 5 minutes or until the shrimp are cooked through. Stir the picante sauce in the skillet. Reduce the heat to low. Cook and stir for 5 minutes or until the mixture is hot and bubbling.Spoon the shrimp mixture into the pastry shells. Sprinkle with the cheese.
Ingredients
0.5 pound fresh chorizo sausageor hot Italian sausage, casing removed1 pound fresh large shrimp, peeled and deveined1.5 cups Pace® Picante Sauce1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions0.333 cup crumbled feta cheeseor queso blanco cheese
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