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.

Chorizo and Shrimp en Croute
SERVINGS
6
PREP TIME
35 mins
TOTAL TIME
55 mins
Ingredients
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  • 1/2 pound fresh chorizo sausage or hot Italian sausage, casing removed
  • 1 pound fresh large shrimp, peeled and deveined
  • 1 1/2 cups Pace® Picante Sauce
  • 1 10 ounce package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 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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