Once you dig in you can't get enough
Provided by Butch Fertic
Categories Seafood
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. HEAT oven to 400ºF
- 2. 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.
- 3. 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.
- 4. BAKE 40 min. or until crust is golden brown and center of casserole is heated through.
- 5. SUBSTITUTEIf 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.
- 6. Serve with a mixed green salad tossed with your favorite Dressing.
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