Creamy Shrimp and Scallop Shells

Serves 6

Shrimp & Scallop in shells











2 tbs butter
1/2 pound fresh or frozen medium shrimp , shelled and deveined
1/2 pound scallops , cut in half
2 cup sliced mushroom (about 6 ounces)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup shredded Swiss cheese (about 4 ounces)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells , prepared according to package directions
Chopped fresh parsley

Heat 1 tbs butter in a 10-inch skillet over medium heat.  Add the shrimp and scallops and cook until they’re cooked through, stirring often.  Remove the shrimp and scallops from the skillet.
Heat the remaining butter in the skillet.  Add the mushrooms and cook until tender, stirring occasionally.  Stir in the soup, milk and cheese.  Cook and stir until the cheese is melted.  Return the shrimp and scallops to the skillet and cook until the mixture is hot and bubbling.  Spoon the mixture into the pastry shells.  Sprinkle with the parsley.

Nutrition Facts
Per Single Serving / Serves 6 Total
Calories 420 / Calories from fat 234
Total Fat 26gm (40%) /  / Cholesterol 117mg (39%)
Sodium 876mg (37%) / Total Carbohydrates 23gm (8%)
Fiber 2gm (8%) / Protein 27gm
Vitamin A 14% / Vitamin C 4% / Calcium 19% / Iron 14%


To see this and other recipes, go to http://main.kitchendaily.com/recipe/creamy-shrimp-and-scallop-shells-76893/

Provided By: Campbell’s Kitchen