The loaded shrimp baked potato is an upgrade from the classic baked potato! Perfectly crisp baked potatoes are topped with a creamy cajun sauce, broccoli, and succulent shrimp for an easy weeknight meal.
INGREDIENTS
Perfect Baked Potatoes
- 4 Medium Sized Russet Potatoes
- 1 tablespoon Olive Oil
- 1 tablespoon Salt
Shrimp Stock
- Leftover Shrimp Shells
- 2-3 Sticks of Celery roughly chopped
- 2-3 Sticks of Carrot roughly chopped
- ½ cup Onion roughly chopped
- 1 tablespoon Roasted Garlic Boullion
- 1 cup Water
Cajun Shrimp Cream Sauce
- 1 lb Raw Medium Sized Shrimp
- 1.5-2 cups Heavy Cream
- 1 tsp Butter
- 1 teaspoon Garlic
- ½ cup Parmesan Cheese
- ½ cup Asiago Cheese
- 1 cup Chopped Broccoli
- ¼-1/2 cup Shrimp Stock optional
- 1 tbsp Cajun Seasoning
- 1 tablespoon Parsley
- 1 tablespoon Lemon Juice ½ of lemon
INSTRUCTIONS
Perfect Baked Potatoes
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Preheat oven to 425 degrees.
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Thoroughly clean potatoes and pat dry with a paper towel.
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Using a fork, poke holes all over potatoes.
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Pour oil over potatoes, sprinkle with salt and massage until fully covered.
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Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center.
Shrimp Stock
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In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon and stir.
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Simmer on low for 20-30 minutes covered while preparing recipe.
Cajun Shrimp Cream Shrimp Sauce
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Peel and devein shrimp and set on paper towels to dry.
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In a medium sized skillet on high heat, add butter and sauté shrimp.
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Add Cajun seasoning and fresh lemon juice and stir.
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Remove shrimp from heat being careful not to overcook and set aside until ready for use.
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Pour in cream, cheeses, garlic and broccoli, stirring until combined.
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Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens.
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Add cooked shrimp back to cream sauce and stir.
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Pour in shrimp stock to loosen sauce if it’s too thick and simmer until ready to serve.
Cajun-Cream Shrimp Stuffed Potatoes Assembly
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When potatoes are done, allow to rest for 10-15 minutes.
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Cut slits into potatoes and flake the flesh removing potatoes from the skin.
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Pour cream sauce over potatoes and top with cajun shrimp.
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Garnish with fresh parsley and enjoy!
