Shrimp and Mushroom Cream over Puff Pastry Shell
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 6
Ingredients
  • 2 (10-ounce) boxes Pepperidge Farm puff pastry shells (6-count each), thawed and refrigerated
  • 1 tablespoon unsalted butter
  • 1 cup diced yellow onion
  • ¼ cup diced green bell pepper
  • ¼ cup diced red bell pepper
  • ½ cup diced celery
  • 2 tablespoons chopped flat-leaf parsley
  • 1 cup sliced button mushrooms
  • 1 can (10.5 ounces) cream of shrimp soup, such as Campbell’s
  • 1 cup whole milk
  • 2 tablespoons medium-dry sherry
  • 1 tablespoon ketchup
  • ½ tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon kosher salt
  • Pinch of white pepper
  • 3 cups (about 1.5 pounds) large (25/30 count) shrimp, peeled and deveined
Instructions
  1. Preheat the oven to 350ºF. Unbox the frozen pastry shells and remove the center “top” of the shell. Following the package directions, place the shells on a baking sheet and bake until golden brown. Keep warm until serving.
  2. In a large skillet over medium-high heat, add the butter. Once sizzling hot, add the onions, bell peppers, celery, parsley, and mushrooms. Cook until the onions turn translucent, about 5 minutes.
  3. Add the soup to the vegetable mixture, and stir in the milk. Once it comes to a boil, lower the heat to a simmer and cook until it thickens, about 5 minutes.
  4. Add the sherry, ketchup, Cajun seasoning, salt, and a pinch of white pepper. Continue simmering until the mixture thickens to coat the back of a spoon, about 8 minutes.
  5. Add the shrimp and cook just until the shrimp turn red and are done, 3 to 5 minutes.
  6. For individual servings, plate two puff pastry shells and spoon over the shrimp/mushroom cream sauce; garnish with a sprig of parsley.
Notes
Be sure to buy the freshest shrimp available. This recipe works great with regular button mushrooms, but if you can source wild mushrooms, even better. If necessary, you can eliminate the sherry, but it will be missed; invest in an inexpensive bottle, and you’ll find many culinary uses for it. Look for the Campbell’s Cream of Shrimp soup (I love the seafood flavor) in larger supermarkets, but only as a last resort, you can substitute the easier-to-find Cream of Mushroom. I like a hearty double-pastry shell portion for dinner, but feel free to serve just one for a lighter lunch (just scale down the recipe). And learn from my mistake: look carefully on the Pepperidge Farm puff pastry package, and make sure it says “shells,” not “sheets.”
Recipe by Acadiana Table at https://acadianatable.com/?p=24330