1/2
cup chive-and-onion cream cheese spread (from 8-oz container)
4
eggs
12
oz frozen (thawed and well drained) cooked deveined peeled medium shrimp, tail shells removed, coarsely chopped
1/2
cup shredded pepper Jack cheese (2 oz)
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Steps
1
Place cookie sheet on oven rack. Heat oven to 375°F. Let 1 crust thaw 10 to 20 minutes. Prick bottom and around side thoroughly with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
2
Meanwhile, in medium bowl, beat cream cheese spread with whisk or electric mixer until creamy. Beat in eggs, one at a time, until mixture is smooth and well blended. Stir in shrimp and cheese. Pour into crust.
3
Bake on cookie sheet 30 to 35 minutes or until center is set. Let stand 15 minutes before serving.
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You can substitute Monterey Jack cheese for the pepper Jack cheese if you prefer a milder flavor. Or, if you love spicy food, bump up the heat with the addition of 1/8 to 1/4 teaspoon ground red pepper (cayenne).
For best results, squeeze thawed shrimp in colander to remove as much water as possible.
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