Hey there! If you’re a fan of loaded baked potatoes, then I’ve got the recipe you’ve been dreaming of! But hold up, this isn’t your ordinary baked potato. This bad boy is loaded with a Cajun flavored topping that’s got shrimp in it. Brace yourself for a taste explosion! It’s gonna be hot and spicy! 🔥🌶️
Alright, let’s take a look at what you’ll need to whip up this deliciousness:
- 4 large Russet potatoes, all cleaned up
- ½ pound of shrimp, cleaned and deveined (keep the tails on)
- ½ cup of crawfish tail meat
- 2 tablespoons of cooking oil
- 2 tablespoons of butter
- Some olive oil
- Cajun Seasoning (I personally prefer Slap Yo Mama) – add as much as you like
- Sherry Cream sauce:
- 8 ounces of Italian cheese blend (go for the 6 blend)
- 2 cloves of garlic, minced up nice and fresh
- 2 medium shallots, diced up
- ¼ cup of Brandy, flambeed (fancy, right?)
- 2 cups of Sherry Wine
- 1 cup of the stock from the shrimp
- ¼ cup of crawfish juice (from the crawfish package)
- 1 cup of heavy whipping cream
- ½ cup of crawfish tail meat (more is always better!)
- ½ cup of diced green onions (gotta have that zing!)
Alrighty, time to get our cook on! Here’s what you gotta do:
Instructions: FIRST STEP:
- Preheat that oven of yours to 400°F (200°C).
- Give those potatoes a good wash, then lightly coat ’em with olive oil and sprinkle some coarse salt on ’em. Wrap each potato up in some foil and bake ’em till they’re tender.
- Grab a saucepan, put it on medium heat, and add half of that butter along with the minced garlic. Toss in those diced shallots and give ’em a gentle stir, letting ’em simmer for about 3 minutes.
- Now, it’s time for the shrimp! Throw ’em into the pan and sprinkle some Cajun seasoning on ’em to your liking. Cook ’em up for around 3 minutes until they’re nice and cooked through.
- Ready for some action? Add the Brandy and light it up! Keep stirring that mixture of yours.
- Pour in the wine, crawfish juice, and shrimp stock. Let it all reduce by half.
SECOND STEP: 7. Time to make things creamy! Stir in that heavy whipping cream.
- Once your sauce is nice and smooth, go ahead and add the remaining butter. Give it a good stir to mix it all in.
THIRD STEP: 9. Toss in the rest of that crawfish tail meat and let it cook for another 2 minutes.
- Your sauce should be similar in consistency to Alfredo Sauce. If it’s too thick, you can thin it out with some chicken stock. If it’s too runny, add a little more heavy whipping cream.
FOURTH STEP: 11. Now comes the fun part! Grab a spoon and generously spoon that shrimp and sauce goodness over each baked potato. And of course, don’t forget to sprinkle on some cheese.
- Pop those beauties back into the oven on a baking tray and let ’em bake for about 6 to 8 minutes, until the cheese is all melted and golden.
FIFTHI hope you enjoy making and eating this delicious loaded Cajun baked potato recipe! Let me know if you have any other questions or if there’s anything else I can help you with.