CAJUN SHRIMP LOADED BAKED POTATO - middleeastsector
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CAJUN SHRIMP LOADED BAKED POTATO

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This shrimp baked potato is not only easy but the cajun sauce makes this the best loaded baked potato yet! Perfect as a main dish, lunch, or even an appetizer for a dinner party. Quick Overview: Bake the potatoes in the oven at 425 degrees and cook the shrimp on the stovetop as well as the creamy cajun sauce, and pour over the cooked baked potato.

This potato recipe is a great way to make a perfect meal for a weeknight dinner, and fancy enough to serve guests, and will impress anyone that sits down to enjoy a hearty meal. Pair it with a dish such as this steak recipe or even something like these grilled ribs, and it will be a well-rounded dish that’s sure to please!

 

INGREDIENTS

2 Tablespoons butter divided
1 pound raw, medium shrimp peeled and deveined
1 tablespoon Cajun seasoning we used “Slap ya Mama” but any will do
½ teaspoon Old Bay seasoning
1 Tablespoon minced garlic
1 teaspoon seafood bouillon optional but fantastic
2 cups heavy cream
½ cup Parmesan cheese shredded
½ cup Asiago cheese shredded
1 Tablespoon lemon juice
1 Tablespoon fresh parsley chopped, optional
1 green onion chopped, optional

 

INSTRUCTIONS

First, preheat the oven to 425°.
Next, rub the potatoes with the olive oil and salt. Place potatoes on a baking sheet, lined with parchment paper, and bake for 50 – 60 minutes, until a fork can easily be inserted into the middle of the potato.
While the potatoes are baking, melt a tablespoon of butter in a frying pan (big enough to hold the sauce you’ll cook next) on the stovetop, and cook the shrimp for 2 minutes on each side or until they turn pink.
Season the shrimp with the cajun seasoning and the Old Bay spice. Remove shrimp from the pan so it does not continue to cook and become rubbery, and so you can make the Cajun sauce.
Melt the remaining butter in the same frying pan and cook the garlic for 1 minute, then stir in the bouillon and heavy cream. Heat until it starts to simmer. Remove from the heat and stir in the parmesan and asiago cheese and the lemon juice.
Add the shrimp back into the sauce and stir to coat.
Cut the baked potatoes open, by splitting end to end, without cutting all the way down (this will form a bowl for the shrimp to rest in), and spoon the shrimp and sauce over the potatoes.
Top with parsley and green onion, if desired. Serve.

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