Creamy Shrimp Bake

Butch Fertic


Once you dig in you can't get enough

★★★★★ 1 vote
15 Min
55 Min


2 lb
uncooked medium shrimp, peeled, deveined
2 Tbsp
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
egg, beaten


1HEAT oven to 400ºF
2TOSS 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.
3UNFOLD 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.
4BAKE 40 min. or until crust is golden brown and center of casserole is heated through.
5SUBSTITUTEIf 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.
6Serve with a mixed green salad tossed with your favorite Dressing.

About Creamy Shrimp Bake

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