Here’s the best way to describe this new family favorite: it’s a baked pot pie made with a rich cheese sauce and Parmesan Encrusted Butterfly Shrimp. It features a rich, creamy, cheesy filling with roasted red peppers, sweet corn, fresh green spinach, and SeaPak Parmesan Encrusted Butterfly Shrimp. Make it spicy or make it mild, it’s up to you.
The filling is topped with a sheet of flaky pastry crust that you can find ready-made in the freezer aisle. There’s no need to bake the Parmesan Encrusted Butterfly Shrimp first; just thaw them enough to roughly chop into smaller pieces and then toss them into your filling.
With 10 minutes of prep and 15-20 minutes of oven time, you can have this absolutely mouthwatering Cheesy Shrimp Bake on the table in under 30 minutes. It’s time to add this Cheesy Shrimp Bake recipe to your weeknight menu.
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 (optional)
1/2 package frozen baby spinach leaves, thawed
1 1/4 cups shredded Colby and Monterey jack cheeses
1 small jar roasted red peppers, drained, coarsely chopped
1 frozen pastry sheet
Grated Parmesan for dusting
Make the Mix
Combine the cream cheese, roasted red peppers, and cream-style corn in a bowl. Add shredded cheeses and spinach. Add Cayenne if you are using it. Hint: Cayenne pepper delivers a lot of heat, so you may want to add to taste before you add shrimp.
Next, add cubed SeaPak Parmesan Encrusted Butterfly Shrimp, slightly thawed. Mix well and place in a medium-sized casserole dish.
Create the Casserole
Take the pastry sheet and roll it out on a floured surface. Press it even with your hands.
Place the pastry sheet over the casserole 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. Dust the finished casserole with Grated Parmesan.