LOADED CAJUN POTATO

For those of us that love loaded baked potatoes, this is the recipe you have been waiting for. This is no simple baked potato however. It is loaded with a cajun flavored topping including shrimp.

INGREDIENTS:

4 large Russet potatoes, cleaned
½ pound shrimp, cleaned and deveined, leave tails on
½ cup crawfish tail meat
2 tbsp cooking oil
2 tbsp butter
Olive oil
Cajun Seasoning, I prefer Slap Yo Mama, amount to taste
Sherry Cream sauce
8 ounces Italian cheese blend, 6 blend
2 cloves garlic, freshly minced
2 medium shallots, diced
¼ cup Brandy, flambeed
2 cups Sherry Wine
1 cup stock from shrimp
¼ cup crawfish juice, from the crawfish package
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup diced green onions

DIRECTIONS:

Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender

In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes.