Cajun Shrimp Loaded Baked Potato
Loaded potatoes are always a real treat, and this recipe takes the classic recipe and gives it a sensational seafood twist. Russet potatoes are baked to perfection and then you will also make your own shrimp stock plus a shrimp cream sauce. Cajun flavors like celery and garlic are used in this recipe, and there is also cheese, fresh herbs and more. It’s a satisfying recipe which doesn’t take too long to make since you can cook the potatoes and make the stock at the same time.
INGREDIENTS:
For the Baked Potatoes:
1 tablespoon olive oil
4 medium russet potatoes
1 tablespoon salt
For the Shrimp Stock Optional
2 chopped celery sticks
2 chopped carrots
Handful of leftover shrimp shells
1 cup water
1 tablespoon roasted garlic bouillon
½ chopped yellow onion
For the Cajun Shrimp Cream Sauce:
1 pound raw medium shrimp
1 teaspoon butter
2 cups heavy cream
1 cup chopped broccoli
½ cup Asiago cheese
½ cup parmesan cheese
1 tablespoon lemon juice
1 tablespoon Cajun seasoning
1 teaspoon garlic
¼ or ½ cup shrimp stock optional
1 tablespoon fresh parsley optional
DIRECTIONS:
For the Baked Potatoes:
Preheat the oven to 425 degrees F.
Wash the potatoes and dry with paper towels.
Pierce each potato in several places with a fork.
Toss them in the oil and massage it in, along with the salt.
Bake for about an hour or until tender in the center.
Let the potatoes rest for 10 minutes.
For the Shrimp Stock (Optional):
Put all the shrimp stock ingredients in a stockpot.
Simmer gently for half an hour while the potatoes are baking.
Strain the solid ingredients out of the stock and discard them, keeping just the liquid.
For the Cajun Shrimp Cream Sauce:
Peel and devein the shrimp them blot dry with paper towels.
Melt the butter in a skillet then sauté the shrimp in there until just done.
Stir in the lemon juice and Cajun seasoning.
Take the shrimp out of the sauce and keep them warm.
Now add the cheese, cream, broccoli, and garlic to the sauce, and stir.
When the sauce reaches a low boil, turn the heat down and simmer until thick.
Warm the shrimp back up in the sauce if they have cooled down, then reserve.
Mix in a little of the shrimp stock (if using) if the sauce is too thick.
If you aren’t using stock, you can add a little extra cream to thin the sauce.
Cut a lengthwise slit in each potato and fluff the flesh with a fork.
Pour the sauce over the potatoes and top each one with Cajun shrimp.
Serve immediately, garnished with fresh parsley if liked.