CAJUN SHRIMP LOADED BAKED POTATO

Cajun Shrimp Loaded Baked Potato

Cajun Shrimp Loaded Baked Potato is a delightful and hearty dish that combines the wonderful flavors of the South. This recipe features creamy, cheesy goodness topped with succulent shrimp and crawfish, all nestled in a fluffy baked potato. Perfect for a family dinner or a gathering with friends, this delicious meal is sure to impress everyone at the table.

Why Make This Recipe

If you love bold flavors and comforting meals, this Cajun Shrimp Loaded Baked Potato is a must-try. The combination of tender shrimp, rich cheese, and a creamy sherry sauce adds depth to the simple baked potato. This dish not only satisfies your cravings but also offers a unique twist on classic comfort food. Plus, it’s a fun, shareable dish that brings everyone together.

How to Make Cajun Shrimp Loaded Baked Potato

Ingredients:

Potato & Stuffing:

4 large potatoes
½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)
½ cup crawfish tail meat
8 oz Italian 6 cheese blend, shredded
2 tbsp. cooking oil
Olive oil
Slap Ya Mama Original Blend Cajun Seasoning, to taste

Sherry Cream Sauce:

2 tbsp. unsalted butter
2 large garlic cloves, minced
2 medium shallots, diced
¼ cup brandy, flambéed (ignite is optional)
2 cups sherry wine
1 cup shrimp stock
¼ cup crawfish juice, drained from crawfish packaging
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup green onions, sliced for garnish

Directions:

Preheat your oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic, and shallots. Sauté lightly for about 2 minutes.
Add the brandy and flambé it (ignite), stirring constantly to mix the flavors.
Pour in the wine, shrimp stock, and crawfish juice, and reduce by half.
Add the heavy whipping cream and continue cooking until the sauce is smooth.
Stir in the remaining butter and mix well. Add the leftover crawfish tail meat and cook for another 2 minutes. The sauce should resemble the consistency of Alfredo Sauce.
If the sauce is too thick, thin it out with a bit of chicken broth. If it’s too runny, thicken it by adding more heavy whipping cream.
Spoon some of the sauce over each potato and top with cheese.
Bake the potatoes in the oven for 6 to 8 minutes or until the cheese is golden brown.

Plating:

Divide the remaining sauce among 4 plates, spooning it into the center. Place a baked potato in the middle of each plate, then generously spoon more sauce over each potato and garnish with sliced green onions. Enjoy!

How to Serve Cajun Shrimp Loaded Baked Potato

Serve this dish hot, straight from the oven. Each potato can be individually plated or served family-style on a large platter. Accompany it with a side salad or some crusty bread to complete the meal.

How to Store Cajun Shrimp Loaded Baked Potato

Store any leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving again.

Tips to Make Cajun Shrimp Loaded Baked Potato

Make sure to choose large potatoes so they can hold plenty of stuffing.
Adjust the amount of Cajun seasoning to your taste preference for heat.
Prepare the sherry cream sauce ahead of time for quicker assembly when serving.

Variation (If Any)

For a vegetarian version, replace shrimp and crawfish with sautéed mushrooms and spinach. You can also use different cheese blends to switch up the flavor.