creamy shrimp bake

★★★★★ 1 Review
fertic13 avatar
By Butch Fertic
from Kissimmeee, FL

Once you dig in you can't get enough

serves 8
prep time 15 Min
cook time 55 Min

Ingredients For creamy shrimp bake

  • 2 lb
    uncooked medium shrimp, peeled, deveined
  • 2 Tbsp
  • 4 oz
    philadelphia cream cheese, softened
  • 1 can
    (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
    (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

How To Make creamy shrimp bake

  • 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.

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