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Creamy Shrimp Bake
Creamy Shrimp Bake

Creamy Shrimp Bake

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Cook Minutes 55 Min
Prep : 15 Min Cook: 40 Min
The puff pastry crust makes this creamy shrimp dish extra special.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) uncooked deveined peeled medium shrimp
2 Tbsp. corn starch
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 can (398 mL) cream-style corn
1/2 tsp. cayenne pepper
1 pkg. (142 g) baby spinach leaves
1-1/4 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese
1/2 cup coarsely chopped drained roasted red peppers
1 frozen puff pastry sheet (1/2 of 450-g pkg.), thawed
1 egg, beaten
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Toss shrimp with corn starch until evenly coated. Mix cream cheese, corn and cayenne pepper in large bowl until blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish sprayed with cooking spray.
Step 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 desired. Brush with egg.
Step 4
Bake 40 min. or until casserole is heated through and crust is golden brown.
Kraft Kitchen Tips!
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 favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 8 g
40 %
Cholesterol 180 mg
Sodium 660 mg
28 %
Carbohydrate 25 g
Fibre 1 g
Sugars 4 g
Protein 25 g
Vitamin A
35 %
Vitamin C
20 %
20 %
20 %
8 servings, 1/8 recipe (184 g) each
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.
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