Creamy Shrimp Bake

4.6
(10) 10 Reviews
Prep Time
15
min.
Total Time
55
min.
Servings

8 servings

This creamy shrimp dish is made extra special with a puff pastry crust.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • 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.
  • 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.
  • Bake 40 min. or until crust is golden brown and center of casserole is heated through.

Substitute

If 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.

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Dressing.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 410
% Daily Value
Total fat 23g
Saturated fat 10g
Cholesterol 190mg
Sodium 600mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 5g
Protein 23g
   
Vitamin A 45 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lins4176108 |

    I wanted something different and that's exactly what we got. I added some crab meat and used pie crust. It was pretty rich. I am curious to see how it will taste tomorrow. Sometimes leftovers are better ;) Don't know if i would make this again but glad i tried it.

  • artichoke01 |

    WHY COULDN'T YOU PUT MASHED POTATOES ON TOP INSTEAD OF THE CRUST????

  • graycladlady |

    OK, Hubby had asked for something new, and this look super yummy and the reviews were high. I changed a few things and OMG I so would use this again and again. It would even work in wonton wrappers! The filling is to die for. Simple and easy to make and so yummy in taste. Not over powerful in seasoning and not under seasoned either. Its a perfect go to dish! What I did is this: I used 1-lb of shrimp (small), and 1-lb or lumb crab meat ( picked clean of shells and cart), I cooked My shrimp first (*Im very funny about raw seafood being put into a casserole especially when raw.) with butter (seasoned with salt,ol'bay,celery salt, white pepper,red pepper ( I had no cayenne ),paprika, and garlic ( 1 clove minced )I saute'd this and added to mix (cornstarch was add as well to the mix just not to shrimp as instructed. I would switch the crust to pie crust personally due to the flakiness bc mine came out chewy. Was flaky and looked stunning just chewy. I also, added extra cheese thru out

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