Main dishes

Creamy Shrimp Bake

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photo by:kraft

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

time

prep:

15 min

total:

55 min

servings

total:

8 servings

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What You Need

1-1/2

lb. uncooked medium shrimp, peeled, deveined

Tbsp. cornstarch

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

can (14.75 oz.) cream-style corn

1/2

tsp. ground red pepper (cayenne)

pkg. (6 oz.) baby spinach leaves

1-1/4

cups KRAFT Shredded Colby & Monterey Jack Cheeses

jar (7 oz.) roasted red peppers, drained, coarsely chopped

frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

egg, beaten

Make It

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.

Kraft Kitchens Tips

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.

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Carlenef12

posted:5/9/2013

Excellent! I wasn't sure if I'd like it because I don't like cooked spinach. It was fantastic! I used 2 lbs of shrimp and low fat cream cheese. It was great! I highly recommend it!

a cook

posted:4/2/2013

Excellent dish. This was the second time I cooked it. I'm a shrimp lover. I increased amount of shrimp to 2 1/2 pounds and added 1 pound of large scallops quartered with extra cheese. For you seafood folks, this can not be beat.

cassandra1974

posted:3/25/2012

I substituted crab for shrimp and used half the red peppers. It was great and really simple, but looked impressive with the puff pastry topping.

Kimbowlie1

posted:3/8/2011

My kids loved this dish! It was so easy to prepare and the presentation was delightful! I paired this with a salad and bread sticks. Will certainly make again.

EeshieO

posted:1/9/2011

I tested this recipe out for Thanksgiving and the few people who tried it .... LOVED it so I made it for my huge family at Thanksgiving. Everyone was asking me where I got the recipe and that they'll make it for their other families at Christmas. My husband couldn't get enough of it.

llonic14

posted:10/7/2009

This WAS GREAT even the kids loved it !! pastry puff was expensive BUT well worth it ! easy to make too will def use again

ToolTime01