Name: Cajun Shrimp Alfredo Casserole
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings
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; 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