Creamy Shrimp Bake
This creamy shrimp dish is made extra special with a puff pastry crust.
Rated
4.6
from
10
votes
Prep Time
15M
Total Time
55M
Servings
Makes 8 servings.
What You Need
1-1/2 lb. uncooked medium shrimp , peeled, deveined
2 Tbsp. cornstarch
4 oz. (1/2 of 8-oz. pkg.) 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 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1 jar (7 oz.) roasted red pepper s, drained, coarsely chopped
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg , beaten
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Instructions
1. 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.
2. 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.
3. Bake 40 min. or until crust is golden brown and center of casserole is heated through.
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