CREAMY SHRIMP & CORN STEW IN SHELLS
This dish is ready in under an hour, but it looks and tastes like it took much longer. It features puff pastry shells filled with shrimp, shallots and corn in a kicked-up lemon cream sauce.
Time 55m
Yield Serves: 6
Number Of Ingredients 11
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
- Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
- Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.
CREAMY SHRIMP & CORN STEW IN SHELLS
Yield 6
Number Of Ingredients 11
Steps:
- Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro. Tips Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
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