Loaded Cajun Shrimp Baked Potato

Ingredients

For the Potatoes:

• 4 medium russet potatoes

• 1 tablespoon olive oil

• 1 tablespoon kosher salt

For the Shrimp:

• 1 pound raw medium shrimp, peeled and deveined

• 2 tablespoons butter, divided

• 1 tablespoon Cajun seasoning

• 1/2 teaspoon Old Bay seasoning

• 1 tablespoon minced garlic

• 1/2 cup bell peppers, chopped

• 1/2 cup onion, chopped

For the Cream Sauce:

• 2 cups heavy cream

• 1/2 cup Parmesan cheese, shredded

• 1/2 cup Asiago cheese, shredded

• 1 teaspoon seafood bouillon (optional)

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh parsley, chopped

• 1 green onion, sliced

• Salt and pepper to taste

Instructions

1. Bake potatoes: Preheat oven to 425°F (220°C). Rub potatoes with olive oil and salt. Place on a parchment-lined baking sheet and bake for 50-60 minutes until fork-tender.

2. Cook shrimp: While potatoes bake, melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and cook for 2 minutes per side until pink. Season with Cajun seasoning and Old Bay. Remove shrimp and set aside.

3. Sauté vegetables: In the same skillet, add bell peppers and onions. Cook until softened, about 3-4 minutes.

4. Make cream sauce: Melt remaining butter in the skillet and cook garlic for 1 minute. Add seafood bouillon and heavy cream. Heat until simmering, then remove from heat.

5. Add cheese: Stir in Parmesan and Asiago cheeses until melted. Add lemon juice and return cooked shrimp to the sauce. Stir to coat.

6. Assemble: Cut baked potatoes lengthwise without cutting all the way through to form a bowl. Fluff the flesh with a fork. Spoon the creamy shrimp mixture generously over each potato.

7. Garnish and serve: Top with fresh parsley and green onions. Serve immediately while hot.

Serves: 4 people
Total time: 1 hour 15 minutes