Description
This Loaded Shrimp Baked Potato recipe features tender baked russet potatoes topped with a rich, creamy Cajun shrimp sauce made with Parmesan, Asiago cheese, and fresh vegetables. The dish is enhanced by a flavorful homemade shrimp stock and garnished with parsley and lemon juice for a decadent and satisfying meal perfect for seafood lovers craving a comforting, hearty dinner.
Ingredients
Scale
Potatoes
- 4 medium-sized russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon salt
Shrimp Stock (Optional)
- 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 bouillon
- 1 cup water
Cajun Shrimp Cream Sauce
- 1 lb raw medium-sized shrimp, peeled and deveined
- 1.5-2 cups heavy cream
- 1 teaspoon butter
- 1 teaspoon minced garlic
- ½ cup Parmesan cheese
- ½ cup Asiago cheese
- 1 cup chopped broccoli
- ¼-½ cup shrimp stock (optional)
- 1 tablespoon Cajun seasoning
- 1 tablespoon fresh parsley
- 1 tablespoon lemon juice (juice from ½ a lemon)
Instructions
- Bake the Potatoes: Preheat your oven to 425°F (220°C). Clean and pat dry the potatoes. Poke holes in each potato using a fork. Rub potatoes with olive oil and salt, ensuring they are evenly coated. Place on a baking sheet and bake uncovered for 50-60 minutes or until tender in the center.
- Prepare Shrimp Stock (Optional): In a small pot, combine shrimp shells, celery, carrot, onion, roasted garlic bouillon, and water. Simmer on low heat for 20-30 minutes while you prepare the other ingredients. Strain the mixture to remove solids and set the shrimp stock aside for later use.
- Cook the Shrimp: Heat a skillet over medium-high heat and melt the butter. Add the peeled and deveined shrimp and sauté until just cooked through, about 2-3 minutes per side. Sprinkle the Cajun seasoning over the shrimp, add the lemon juice, then remove the shrimp from the skillet to prevent overcooking.
- Make the Cajun Cream Sauce: In the same skillet, add the heavy cream, Parmesan cheese, Asiago cheese, minced garlic, and chopped broccoli. Stir well and bring to a slow boil. Reduce heat to a simmer and cook until the sauce thickens, stirring occasionally. If the sauce becomes too thick, add shrimp stock gradually to loosen it.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet with the thickened cream sauce and stir gently to combine all ingredients, allowing the flavors to meld for 1-2 minutes on low heat.
- Assemble the Loaded Shrimp Baked Potatoes: Once the potatoes are baked, let them cool slightly for 10-15 minutes. Slice each potato open lengthwise, fluff the insides with a fork, and mash slightly to create a soft interior. Spoon the creamy Cajun shrimp sauce generously over each potato, ensuring ample shrimp and sauce in each serving.
- Garnish and Serve: Sprinkle fresh chopped parsley over the loaded potatoes for a burst of color and freshness. Serve immediately while warm and enjoy this decadent, flavorful Cajun-inspired seafood dish.
Notes
- For extra flavor, use homemade shrimp stock, but you can omit it if short on time.
- Adjust Cajun seasoning to taste depending on spice preference.
- Be careful not to overcook shrimp to keep them tender and juicy.
- Russet potatoes are preferred for baking due to their fluffy interiors.
- Serve with a side salad or steamed vegetables for a complete meal.
