Description
These Loaded Shrimp Baked Potatoes are the ultimate comfort food, combining fluffy russet potatoes with a creamy Cajun shrimp sauce, and topped with Parmesan and Asiago cheese. Perfect for a family dinner or special occasion, this dish is bursting with bold flavors and is sure to impress!
Ingredients
Scale
For the Baked Potatoes:
- 4 medium-sized russet potatoes
- 1 tablespoon olive oil
- 1 tablespoon salt
For the 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
For the 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, bouillon, and water. Simmer on low heat for 20-30 minutes while preparing other ingredients. Strain and set aside.
- Make Cajun Shrimp Cream Sauce: Heat a skillet over medium-high heat, melt butter, and sauté shrimp until just cooked. Add Cajun seasoning and lemon juice. Remove shrimp from the skillet to prevent overcooking. To the same skillet, add heavy cream, Parmesan, Asiago, garlic, and broccoli. Stir and bring to a slow boil. Reduce heat to simmer and cook until the sauce thickens. If the sauce becomes too thick, add shrimp stock gradually to loosen it. Return shrimp to the skillet and stir to combine.
- Assemble Loaded Shrimp Baked Potatoes: Once baked, let the potatoes cool slightly (10-15 minutes). Slice the potatoes open, fluff the insides with a fork, and mash slightly. Pour the creamy shrimp sauce over each potato and top with shrimp. Garnish with parsley and serve warm. Enjoy this decadent and flavorful Cajun-inspired dish!
Notes
- Shrimp Stock: The shrimp stock is optional but adds an incredible depth of flavor. You can skip it or replace it with chicken broth or water.
- Vegetable Alternatives: You can substitute broccoli with spinach or bell peppers for variety.
- Cheese: Asiago and Parmesan can be swapped for other hard cheeses like Pecorino Romano.
- Make Ahead: The shrimp sauce can be made ahead and stored in the fridge for 1-2 days. Reheat before serving.
- Spice Adjustment: For less heat, reduce the Cajun seasoning or omit it entirely.
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes (depending on potato baking time)
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 loaded potato
- Calories: 700
- Sugar: 5g
- Sodium: 1000mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 250mg