Cheesy Shrimp Bake
1 9 oz package SeaPak® Parmesan Encrusted Butterfly Shrimp
4 oz cream cheese, softened
1 can cream-style corn
1/2 tsp ground Cayenne Pepper (leave it out if the kids don't like it)
1/2 package frozen baby spinach leaves, thawed
1 1/4 cups shredded colby & monterrey jack cheeses
1 small jar roasted red peppers, drained, coarsely chopped
1 frozen pastry sheet
Grated Parmesan for dusting
Combine the cream cheese, roasted red peppers and cream style corn in a bowl. Add cheese and spinach. Add Cayenne if you are using it (Hint: it gives a lot of heat so you may want to try it without it for kids).
Then add cubed SeaPak Parmesan Encrusted Butterfly Shrimp, slightly thawed. Mix well and place in medium sized casserole dish
Take your pastry roll - I found it in the refrigerated section - and roll it out on a floured surface. Press it even with your hands.
Place it over your dish and use a serrated knife to cut off the excess. Use your fingers to flute or pinch the edges.
Bake at 400 degrees for 15 - 20 minutes or until the crust is golden brown.