For those of us that love loaded baked potatoes, this is the recipe you have been waiting for. This is no simple baked potato however. It is loaded with a cajun flavored topping including shrimp.
Ingredients
4 large Russet potatoes, cleaned
½ pound shrimp, cleaned and deveined, leave tails on
½ cup crawfish tail meat
2 tbsp cooking oil
2 tbsp butter
Olive oil
Cajun Seasoning, I prefer Slap Yo Mama, amount to taste
Sherry Cream sauce
8 ounces Italian cheese blend, 6 blend
2 cloves garlic, freshly minced
2 medium shallots, diced
¼ cup Brandy, flambeed
2 cups Sherry Wine
1 cup stock from shrimp
¼ cup crawfish juice, from the crawfish package
1 cup heavy whipping cream
½ cup crawfish tail meat
½ cup diced green onions
Instructions
FIRST STEP:
Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
Add the shrimp, sprinkle with the Cajun seasoning to taste, and cook for 3 minutes, or until the shrimp is cooked through
Add in the Brandy and light it, stirring constantly
Add in the wine, crawfish juice and shrimp stock, reduce by half
SECOND STEP:
Stir in the heavy whipping cream
Once the sauce is smooth, add in the remaining butter and stir
THIRD STEP:
Add in the remaining crawfish tail meat and cook for 2 minutes
The sauce should be the consistency of Alfredo Sauce, if too thick, thin out by using chicken stock.
If the sauce is too runny add in a slight bit more of the heavy whipping cream
FOURTH STEP:
Spoon the shrimp and sauce over each of the potatoes and sprinkle with cheese
Place the cooking tray with the potatoes back in the oven and bake for 6 to 8 minutes, until the cheese is melted and golden
FIFTH STEP:
Once cheese is melted, place a potato in the center of each plate and spoon some more of the sauce over the top
Sprinkle with the green onion
Enjoy!
