Description
This Shrimp Baked Potato recipe offers a delicious twist on a classic comfort food, combining crispy baked russet potatoes with a rich and creamy Cajun shrimp sauce. The shrimp are seasoned with bold spices and cooked to perfection, then served over fluffy potatoes topped with melted cheeses, fresh parsley, and green onions for a hearty and flavorful meal.
Ingredients
Scale
For Potatoes
- 4 medium russet potatoes
- 1 Tablespoon olive oil
- 1 Tablespoon kosher salt
Shrimp and Creamy Cajun Sauce
- 2 Tablespoons butter, divided
- 1 pound raw medium shrimp, cleaned and shelled
- 1 Tablespoon Cajun seasoning
- ½ teaspoon Old Bay seasoning
- 1 Tablespoon minced garlic
- 1 teaspoon seafood bouillon (optional)
- 2 cups heavy cream
- ½ cup Parmesan cheese, shredded
- ½ cup Asiago cheese, shredded
- 1 Tablespoon lemon juice
For Serving
- 1 Tablespoon freshly chopped parsley
- 1 green onion, sliced
Instructions
- Prep Oven and Baking Sheet: Move the oven rack to the middle position and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Bake Potatoes: Rub the russet potatoes all over with olive oil and kosher salt to enhance the skin’s crispiness. Place them on the prepared baking sheet and bake for 50 to 60 minutes, or until a fork easily pierces through the center.
- Cook the Shrimp: During the last 10 to 15 minutes of the potato baking time, melt 1 tablespoon of butter in a skillet over medium heat. Add the shrimp and cook for about 2 minutes on each side until they turn pink and opaque. Sprinkle the Cajun seasoning and Old Bay seasoning evenly on the shrimp. Once cooked, remove the shrimp from the pan and set aside.
- Make Creamy Cajun Sauce: In the same skillet, melt the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in the seafood bouillon and heavy cream, and heat the mixture until it begins to simmer gently, ensuring not to boil. Remove the pan from heat and stir in Parmesan cheese, Asiago cheese, and lemon juice until the cheese is melted and the sauce is creamy.
- Finish the Dish: Return the cooked shrimp to the cream sauce and stir to coat them thoroughly. Cut open each baked potato lengthwise and fluff the insides with a fork to create a soft filling. Spoon generous amounts of the shrimp and creamy Cajun sauce over the potatoes. Garnish with freshly chopped parsley and sliced green onions. Serve immediately and enjoy.
Notes
- Do not wrap the potatoes in tin foil to allow the skins to become crispy during baking.
- After baking, cut the potatoes open and fluff the insides with a fork before adding the shrimp sauce to enhance texture and absorption.
- Seafood bouillon is optional but adds a deeper flavor to the sauce.
Keywords: Shrimp Baked Potato, Cajun Shrimp, Creamy Shrimp Sauce, Baked Russet Potatoes, Comfort Food, Seafood Recipe