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Main dishes

Creamy Shrimp Bake

Creamy Shrimp Bake recipe
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
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 peppers, drained, coarsely chopped
1
 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1
 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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