Creamy Shrimp Bake

Butch Fertic

By
@fertic13

Once you dig in you can't get enough


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Comments:

Serves:

8

Prep:

15 Min

Cook:

55 Min

Ingredients

2 lb
uncooked medium shrimp, peeled, deveined
2 Tbsp
cornstarch
4 oz
philadelphia cream cheese, softened
1 can(s)
(14.75 oz.) cream-style corn
1/2 tsp
ground red pepper (cayenne)
1 pkg
(6 oz.) baby spinach leaves
1 1/4 c
kraft shredded colby & monterey jack cheeses
1 jar(s)
(7 oz.) roasted red peppers, drained, coarsely chopped
1 pkg
frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1
egg, beaten

Directions Step-By-Step

1
HEAT oven to 400ºF
2
TOSS shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
3
UNFOLD pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
4
BAKE 40 min. or until crust is golden brown and center of casserole is heated through.
5
SUBSTITUTEIf you have a large fresh red bell pepper on hand, you can use that instead of the jarred roasted red peppers. To roast, pierce pepper with long fork; hold pepper over gas flame 1 to 2 min. or until pepper is blackened on all sides, turning frequently. Remove pepper from fork; place in resealable plastic bag. Seal bag; let stand 15 min. When cool enough to handle, remove pepper from bag. Remove and discard blackened skin and seeds. Chop pepper, then use as directed.
6
Serve with a mixed green salad tossed with your favorite Dressing.

About this Recipe

Course/Dish: Other Main Dishes, Seafood
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Bake