Directions:
- Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
- Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir the stock into the skillet and heat to a boil, stirring constantly.
- Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Season to taste. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.85 Kcal (1599 kJ) | ||
| Calories from fat | 210.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.35g | 36% | |
|---|---|---|---|
| Cholesterol | 66.94mg | 22% | |
| Sodium | 742.1mg | 31% | |
| Potassium | 224.91mg | 5% | |
| Total Carbs | 35.93g | 12% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 31.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 206.21 Kcal (863 kJ) | ||
| Calories from fat | 113.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.61g | 36% | |
|---|---|---|---|
| Cholesterol | 36.15mg | 22% | |
| Sodium | 400.75mg | 31% | |
| Potassium | 121.46mg | 5% | |
| Total Carbs | 19.4g | 12% | |
| Sugars | 1.29g | 10% | |
| Dietary Fiber | 1.29g | 10% | |
| Protein | 4.52g | 17% | |
| Vitamin C | 1.3mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 4% | |
| Calcium | 17.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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