IT DOESN’T’ TAKE LONG TO MAKE CAJUN SHRIMP ALFREDO – JUST 40 MINS

CAJUN SHRIMP ALFREDO CASSEROLE

This Cajun Shrimp Alfredo Casserole is full of bold and zesty flavors, it’s easy to prep ahead of time, and it’s totally comforting and delicious.  Feel free to sub in chicken or smoked sausage in place of the shrimp (or to go along with the shrimp), if you’d like.

INGREDIENTS:

CAJUN SHRIMP ALFREDO CASSEROLE INGREDIENTS:

  • 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

ALFREDO SAUCE INGREDIENTS:

  • 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

DIRECTIONS:

TO MAKE THE CAJUN SHRIMP ALFREDO CASSEROLE:

  1. Heat oven to 350°F.
  2. Season the shrimp on both sides with a few pinches of salt and pepper.  Heat 1 tablespoon olive oil (or melt butter) in a large sauté pan over medium-high heat.  Add the shrimp and sauté for 5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through.  Transfer shrimp with a slotted spoon to a clean plate, and set aside.
  3. Heat the remaining olive oil (or butter) in the sauté pan.  Add bell peppers and onion, and cook for 5 minutes, stirring occasionally.  Add in the okra and garlic, and cook for 3 more minutes, stirring occasionally.
  4. Transfer the cooked shrimp, veggie mixture, rice and alfredo sauce to a large mixing bowl, and toss until evenly combined.  Pour the mixture into a 9 x 13-inch baking dish, and spread out evenly.
  5. Bake uncovered for 15 minutes.  Remove from oven, and serve immediately, garnished with toppings (<– including lots of fresh lemon juice, it’s a must!).

TO MAKE THE ALFREDO SAUCE:

  1. Heat olive oil (or melt butter) in a large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Sauté for an additional minute to cook the flour, stirring occasionally.
  2. Slowly pour in the chicken broth, whisking to combine until smooth. Whisk in milk until combined, and bring the mixture to a simmer.  (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.  Remove from heat and set aside.
All images and text ©Gimme Some Oven
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and could be edited.

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