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.
Recipe from Pace Salsa & Picante
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
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.