CREAMY SHRIMP BAKE

Creamy Shrimp Bake image

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

Provided by My Food and Family

Categories Dairy

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 190 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g