Creamy Shrimp and Scallop Shells

• 6 puff pastry shells, baked
• 3 tablespoons butter
• 12 lb medium shrimp, shelled & deveined
• 12 lb scallops, halved
• 2 cups sliced mushrooms
• 14 cup frozen baby peas, thawed
• 14 cup red bell pepper, chopped fine
• salt & freshly ground black pepper, to taste
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 12 cup milk
• 1 cup shredded swiss cheese
• chives, finely chopped, garnish (optional)
• paprika, garnish (optional)

1. Bake shells according to pkg directions.
2. Melt 1 tablespoon butter in skillet.
3. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often.
4. Remove from skillet.
5. Melt remaining butter; add mushrooms and red peppers.
6. Cook until tender and liquid is evaporated.
7. Add soup, milk, peas, and Swiss cheese.
8. Season with salt and pepper.
9. Return seafood mixture to skillet and heat through.
10. Serve in pastry shells.
11. Garnish with chives and a sprinkle of paprika.

pastry shells, butter, shrimp, mushrooms, baby peas, red bell pepper, salt, condensed cream, milk, swiss cheese, chives, paprika

Taken from www.food.com/recipe/creamy-shrimp-and-scallop-shells-153200 (may not work)