{"id":1624,"date":"2023-02-10T17:57:10","date_gmt":"2023-02-10T17:57:10","guid":{"rendered":"https:\/\/weeknightrecipes.com\/?p=1624"},"modified":"2023-10-26T12:44:59","modified_gmt":"2023-10-26T12:44:59","slug":"cajun-shrimp-loaded-baked-potato","status":"publish","type":"post","link":"https:\/\/weeknightrecipes.com\/cajun-shrimp-loaded-baked-potato\/","title":{"rendered":"CAJUN SHRIMP LOADED BAKED POTATO"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Potato & Stuffing:<\/h3>\n\n\n\n

4 large potatoes<\/p>\n\n\n\n

\u00bd lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)<\/p>\n\n\n\n

\u00bd cup crawfish tail meat<\/p>\n\n\n\n

8 oz Italian 6 cheese blend, shredded<\/p>\n\n\n\n

2 tbsp. cooking oil<\/p>\n\n\n\n

olive oil<\/p>\n\n\n\n

Slap Ya Mama Original Blend Cajun Seasoning, to taste<\/p>\n\n\n\n

Sherry Cream Sauce:<\/h3>\n\n\n\n

2 tbsp. unsalted butter<\/p>\n\n\n\n

2 large garlic cloves, minced<\/p>\n\n\n\n

2 medium shallots, diced<\/p>\n\n\n\n

\u00bc cup brandy, flamb\u00e9ed (ignite) is optional<\/p>\n\n\n\n

2 cups sherry wine<\/p>\n\n\n\n

1 cup shrimp stock<\/p>\n\n\n\n

\u00bc cup crawfish juice, drained from crawfish packaging<\/p>\n\n\n\n

1 cup heavy whipping cream<\/p>\n\n\n\n

\u00bd cup crawfish tail meat<\/p>\n\n\n\n

\u00bd cup green onions, sliced for garnish<\/p>\n\n\n\n

Directions<\/h2>\n\n\n\n

Preheat oven to 400 degrees F.<\/p>\n\n\n\n

In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots.<\/p>\n\n\n\n

Sautee lightly for about 2 minutes; add brandy and flamb\u00e9 (ignite), stirring constantly.<\/p>\n\n\n\n

Add the wine, shrimp stock and crawfish juice and reduce by half.<\/p>\n\n\n\n

Add heavy whipping cream and continue cooking.<\/p>\n\n\n\n

When the sauce is at a smooth consistency, stir in remaining butter and mix well.<\/p>\n\n\n\n

Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)<\/p>\n\n\n\n

Hint:<\/h3>\n\n\n\n

If sauce is too thick, thin it out with a little chicken broth.<\/p>\n\n\n\n

If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.<\/p>\n\n\n\n

Spoon some of the sauce over each potato then top with the cheese.<\/p>\n\n\n\n

Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.<\/p>\n\n\n\n

Plating:<\/h3>\n\n\n\n

Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate.<\/p>\n\n\n\n

Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions.<\/p>\n\n\n\n

Makes 4 Servings<\/p>\n\n\n\n

ENJOY!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients Potato & Stuffing: 4 large potatoes \u00bd lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock) \u00bd cup crawfish tail meat 8 oz Italian 6 cheese blend, shredded 2 tbsp. cooking oil olive oil Slap Ya Mama Original Blend Cajun Seasoning, to taste Sherry Cream Sauce: 2 tbsp. unsalted butter…<\/p>\n

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