Chorizo and Shrimp en Croûte

Source: Campbell's Recipes
Tagged With: 6 servings

Chorizo and Shrimp en Croûte

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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Serves: 6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes

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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 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1/3 cup crumbled feta cheese or queso blanco cheese

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.
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.

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