Creamy Shrimp and Scallop Shells
Sautéed shrimp and scallops are bathed in a delicious, creamy mushroom sauce and served in warm pastry shells. It’s an elegant meal with unforgettable taste.
Ingredients
2 tablespoons butter
0.5 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
0.5 pound scallop, cut in half
2 cups sliced mushrooms (about 6 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1 cup shredded Swiss cheese (about 4 ounces)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 tablespoon Chopped fresh parsley
0.5 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
0.5 pound scallop, cut in half
2 cups sliced mushrooms (about 6 ounces)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
0.5 cup milk
1 cup shredded Swiss cheese (about 4 ounces)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 tablespoon Chopped fresh parsley
Instructions
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until 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.
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.
Creamy Shrimp and Scallop Shells
Sautéed shrimp and scallops are bathed in a delicious, creamy mushroom sauce and served in warm pastry shells. It’s an elegant meal with unforgettable taste.
Directions
Print
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until 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.
Ingredients
2 tablespoons butter0.5 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined0.5 pound scallop, cut in half2 cups sliced mushrooms (about 6 ounces)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk1 cup shredded Swiss cheese (about 4 ounces)1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions1 tablespoon Chopped fresh parsley
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