Description
A decadent and flavorful Cajun-inspired recipe featuring baked russet potatoes loaded with a creamy, cheesy shrimp sauce made with fresh shrimp, Cajun seasoning, and a blend of Parmesan and Asiago cheeses. This comforting dish combines tender baked potatoes with rich shrimp cream sauce and fresh broccoli, perfect for an indulgent 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
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 preparing other ingredients. Strain the mixture through a fine sieve and set the stock aside for later use.
- Cook 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 Cajun seasoning over the shrimp and add lemon juice. Remove the shrimp from the skillet to prevent overcooking.
- Make Cajun Shrimp Cream Sauce: In the same skillet, pour in the heavy cream and add Parmesan cheese, Asiago cheese, minced garlic, and chopped broccoli. Stir to combine and bring the mixture to a slow boil. Reduce the heat to low and simmer until the sauce thickens to a creamy consistency. If the sauce becomes too thick, gradually add shrimp stock to loosen it. Return the cooked shrimp to the skillet and stir gently to combine with the sauce.
- Assemble 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 gently with a fork, and slightly mash. Spoon the creamy shrimp sauce generously over each potato, topping with the cooked shrimp. Garnish with fresh parsley and serve warm.
Notes
- Using leftover shrimp shells to make stock adds rich shrimp flavor to the cream sauce but can be omitted if unavailable.
- Adjust Cajun seasoning to your preferred heat level for a milder or spicier dish.
- Add shrimp stock gradually to control the sauce thickness perfectly.
- Let baked potatoes cool slightly before slicing to avoid burning and to handle easily.
- Broccoli adds a nice texture and freshness to balance the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
