Shrimp Alfredo Potatoe

Large Peeled, Deveined and Tail Off Shrimp – 16 – 18 oz
Pre-chopped Diced onions and bell peppers – 1 – 2 tbsp
Alfredo Sauce – 16.9 oz
Grated Parmesan Cheese – desired amount for topping
Mozzarella cheese – 4 – 5 oz
Seasoning for shrimp – slap ya mama, garlic powder, onions and garlic powder
Melted butter for potato – 1 – 2 tbsp per potato (optional)
Fresh parsley – for garnish
Pickled jalapenos (optional) – desired amount
Preheat the oven.
Rinse and dry potatoes. Use a fork and poke holes in the potato. Drizzle olive oil and salt. Add water to the pan. Cover with aluminum foil. Bake at 400 degrees for 1 hour to 1 hr and 15 minutes have time to bake the potatoes. If you don’t have time to bake the potatoes, here is a simple instant pot recipe for potatoes. Quick and easy
Drain and rinse the shrimp.
Pat dry.
Season the shrimp with slap ya mama, garlic powder, smoked paprika and onion powder. Set aside in fridge until you are ready to cook it.
Once the potatoes are close to being done, add a little olive oil to a skillet, saute the shrimp for 7 – 8 minutes or until fully cooked. Stirring occasionally. Remove from the skillet. Set aside.
Saute the onions and bell peppers mix for 3 – 5 minutes or until translucent.
Add alfredo sauce to the onion mixture. Set to medium to high heat. Stir. Cook for about 5 minutes.
Toss in the mozzarella cheese. Stir. Cook for 1 – 2 minutes.
Toss the shrimp back in. Stir. Turn the heat to low.
Cut the potatoes in half. Use a fork to smash.
Pour the melted butter over the top. Stir.
Top the baked potato with shrimp alfredo. A generous amount.
Finish with fresh parsley and pickled jalapenos.
Add some of the grated parmesan over the top.