Homemade Cajun Shrimp Alfredo Casserole
- Yield 8
- Prep 25 minutes
- Cook 15 minutes
- Total 40 minutes
Homemade Cajun Shrimp Alfredo Casserole is a casseroles recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 pounds raw, peeled, large shrimp (tails on or off)
- Kosher salt and freshly-cracked black pepper
- 2 tablespoons extra virgin olive oil (or butter), divided
- 2 large bell peppers, cored and thinly sliced (I used one red, one yellow)
- 1 small red onion, peeled and thinly sliced
- 2 cups sliced okra, fresh or frozen
- 2 cloves garlic, minced
- 5 cups cooked rice
- 1 batch alfredo sauce (see below)
- toppings: lots of fresh lemon slices/wedges, finely-chopped fresh parsley, extra Parmesan cheese
- 1 tablespoon extra virgin olive oil or butter
- 4 cloves garlic, pressed or finely-minced
- 3 Tablespoons all-purpose flour
- 1 cup chicken or vegetable stock (or you can use milk instead)
- 1 cup milk (I used 2%)
- 3/4 cup freshly-grated Parmesan cheese
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon Kosher salt + 1/4 teaspoon freshly-cracked black pepper
Method
Warm oven to 350°F.
Salt the shrimp on both sides with a few pinches of salt and pepper. Warm 1 tablespoon olive oil (or melt butter) in a large sauté pan over medium-a hot burner. Tip in the shrimp and sauté for 5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through. Move shrimp with a slotted spoon to a clean plate, and keep nearby.
Warm the remaining olive oil (or butter) in the sauté pan. Tip in bell peppers and onion, and cook for 5 minutes, stirring occasionally. Tip in in the okra and garlic, and cook for 3 more minutes, stirring occasionally.
Move the cooked shrimp, veggie mixture, rice and alfredo sauce to a large mixing bowl, and toss until evenly combined. Tip the mixture into a 9 x 13-inch baking dish, and spread out evenly.
Roast uncovered for 15 minutes. Lift from oven, and serve while it is hot, garnished with toppings (
Warm olive oil (or melt butter) in a large sauté pan over medium-a hot burner. Tip in garlic and sauté one minute, stirring occasionally, until fragrant. Scatter with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
Slowly pour in the chicken broth, whisking to combine until smooth. Beat in milk until combined, and bring the mixture to a let it bubble gently. (Be careful not to let it boil.) Reduce heat to medium-low, and cook for an additional minute until the sauce has thickened. Then add in the Parmesan cheese, Old Bay, salt and pepper, and stir until the cheese melted. Lift from heat and keep nearby.
