Low Carb Shrimp Casserole

• 1 egg
• 1/2 cup Egg Beaters egg substitute
• 1/3 cup ragu light alfredo sauce
• 1/4 cup onion
• 1/2 cup green pepper
• 1/2 cup red pepper
• 1/2 cup zucchini
• 1 lb fresh raw shrimp
• salt
• pepper
• 1 tablespoon olive oil
• Old Bay Seasoning
• jamaican seafood seasoning
• garlic
• thyme
• 1/4 cup shredded cheese
• 1/8 cup mexican cheese

1. Heat oven to 410.
2. Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood Seasoning a small amount of boiling water (I add lots of the seasoning, more than what's mentioned, but I leave most of it in the water--its up to you.).
3. Heat 1Tbsp of Olive Oil, then add onions, zucchini and peppers. Allow them to cook until soft, but not mushy (sorry, don't know the correct terminology--aldente?).
4. Add Alfredo Sauce to pan with veggies.
5. Shrimp should be done now. Peel Shrimp, and take a few (1-2) bbtablespoons of broth and add that to the Alfredo sauce and peppers.
6. Pour Alfredo, veggies and shrimp into a casserole dish.
7. Beat eggs along with egg beaters and pour on top. Using fork to lightly mix with the rest of the casserole (or 2 regular eggs, but not egg beaters only, it will be runny) .
8. Top with cheese (I mix a little full fat with low fat, I think it tastes better and melts better--I don't care about the fat--sue me) and other seasonings of your choice--I used salt, pepper, thyme.
9. Cook for 10-15 minutes until mostly firm--allowing it to cool will set it -- .

egg, egg beaters, light alfredo sauce, onion, green pepper, red pepper, zucchini, shrimp, salt, pepper, olive oil, bay seasoning, seafood seasoning, garlic, thyme, shredded cheese, mexican cheese

Taken from www.food.com/recipe/low-carb-shrimp-casserole-516194 (may not work)