Creamy Shrimp & Corn Stew in Shells - Pepperidge Farm

Ingredients

• 4 tablespoons butter
• 0.333 cup minced shallot
• 1/4 cup all-purpose flour
• 1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
• 3/4 pound fresh or thawed frozen small shrimp, peeled and deveined
• 2 cups frozen whole kernel corn, thawed
• 1/2 cup heavy cream
• 1.5 tablespoons lemon juice
• 2 dashs hot pepper sauce
• 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
• 1 tablespoon Chopped fresh cilantroleaves or Parsley