Creamy Shrimp Bake

• 1-1/2 lb. uncooked medium shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 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

1. Heat oven to 400 degrees F.
2. Toss shrimp with cornstarch until evenly coated.
3. Mix cream cheese, corn and ground red pepper in large bowl until well blended.
4. Add spinach, shredded cheese and roasted peppers; mix well.
5. Stir in shrimp; spoon into 13x9-inch baking dish.
6. Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle.
7. Place over ingredients in baking dish.
8. Fold under and flute edge, trimming corners of pastry if necessary.
9. Brush with egg.
10. Bake 40 min.
11. or until crust is golden brown and center of casserole is heated through.

shrimp, cornstarch, philadelphia cream cheese, corn, ground red pepper, baby spinach leaves, cheeses, red peppers, pastry sheet, egg

Taken from www.kraftrecipes.com/recipes/creamy-shrimp-bake-107363.aspx (may not work)