Chorizo and Shrimp en Croute
Recipe from Pace Salsa & Picante

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.


Chorizo and Shrimp en Croute

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Servings: 6
Prep Time: 35 mins
Total Time: 55 mins
Related Categories: Appetizers, Mexican Appetizers, Mexican Chorizo Dishes, Party Appetizers, Shrimp, Shrimp Appetizers, Shrimp Appetizers
 
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Ingredients
  • 1/2  lb.
    fresh chorizo sausage or hot Italian sausage, casing removed
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  • 1  lb.
    fresh large shrimp, peeled and deveined
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  • 1 1/2  cups
    Pace® Picante Sauce
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  • 1  pkg.
    (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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  • 1/3  cup
    crumbled feta cheese or queso blanco cheese
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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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