On our first wedding anniversary (over 52 years ago) we lived in Corvallis, Oregon. Our budget did not allow restaurant meals and I was still a beginner cook. But I served Joe Shrimp in Pastry Shells on our wedding china and we still consider it one of our fanciest dishes. Somewhere I still have the index card on which I taped the simple recipe clipped from a magazine, using Campbell’s Cream of Shrimp soup and canned shrimp. These days, I do not buy the little shrimp in a can, but I do keep a bag of frozen peeled and deveined shrimp as a freezer staple. This version is how that first anniversary shrimp n shells dish has changed, definitely for the better. However, Pepperidge Farm still makes their wonderful Puff Pastry Shells that make it so easy to pull puff pastry out of my oven for the base of a wonderful entree.
Shrimp in Pastry Shells
Pepperidge Farm Puff Pastry shells (6 shells)
1/2 to 1 pound medium size shrimp, shelled and deveined (fresh or thawed from frozen) We like plenty of shrimp.
2 Tablespoons butter,
2 cups sliced mushrooms
1 can Campbell’s Cream of Shrimp soup
1/2 cup milk or half and half
1 Tablespoon minced fresh dill,
1/4 cup Sherry
Bake Puff Pastry according to instructions on package.. Be sure to save the discs of pastry that you remove from the top after baking to top each serving. Place each pastry on serving plate, with tops on the side.
Melt 2 Tablespoons butter in saute pan, add mushrooms and simmer until mushrooms have cooked down and liquid begins to reduce. Add soup plus only 1/2 cup milk and simmer until well blended and beginning to thicken. Add shrimp and cook, stirring, 4-5 minutes, until shrimp are cooked through. Blend in dill and sherry and ladle into pastry shells. Top each with a puff pastry topper.