Chorizo and Shrimp en Croute

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.



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Servings: 6
Prep Time: 35 mins
Total Time: 55 mins
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Ingredients
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    1/2  pound 
    fresh chorizo sausage or hot Italian sausage, casing removed
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    1   pound 
    fresh large shrimp, peeled and deveined
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    1 1/2  cups 
    Pace® Picante Sauce
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    1  10  ounce package 
    Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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    1/3  cup 
    crumbled feta cheese or queso blanco cheese

Directions
1.
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.
2.
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.
3.
Spoon the shrimp mixture into the pastry shells. Sprinkle with the cheese.
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