Chorizo and Shrimp en Croûte
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Chorizo and Shrimp en Croûte

  • Prep: 35 minutes
  • Bake: 20 minutes
  • Serves: 6
  • (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
    (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions View Product

Ingredients & Directions

  • 1/2 pound fresh chorizo sausageor hot Italian sausage, casing removed
  • 1 pound fresh large shrimp, peeled and deveined
  • 1.5 cups Pace® Picante Sauce
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 0.333 cup crumbled feta cheeseor 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.