BROCCOLI AND CHEESE BAKED POTATO WITH SHRIMP — Prepare this Loaded Shrimp Baked Potato, an update from the classic baked potato! Flaky baked potatoes topped with a creamy Cajun sauce, broccoli, and plump shrimp perfect for an easy weeknight meal.



Perfect Baked Potatoes

— 4 Medium Sized Russet Potatoes
— 1 tbsp Olive Oil
— 1 tbsp Salt

Shrimp Stock

— Leftover Shrimp Shells
— 2-3 Sticks of Celery roughly chopped
— 2-3 Sticks of Carrot roughly chopped
— 1/2 cup Onion roughly chopped
— 1 tbsp Roasted Garlic Bullion
— 1 cup Water

Cajun Shrimp Cream Sauce

— 1 lb Raw Medium Sized Shrimp
— 1.5-2 cups Heavy Cream
— 1 tsp Butter
— 1 tsp Garlic
— 1/2 cup Parmesan Cheese
— 1/2 cup Asiago Cheese
— 1 cup Chopped Broccoli
— 1/4-1/2 cup Shrimp Stock optional
— 1 tbsp Cajun Seasoning
— 1 tbsp Parsley
— 1 tbsp Lemon Juice 1/2 of lemon


Perfect Baked Potatoes

Preheat oven to 425 degrees.

Thoroughly clean potatoes and pat dry with a paper towel.

Using a fork, poke holes all over potatoes.

Pour oil over potatoes, sprinkle with salt and massage until fully covered.

Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center.

Shrimp Stock

In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon, and stir.

Simmer on low for 20-30 minutes covered while preparing the recipe.

Cajun Shrimp Cream Shrimp Sauce

Peel and devein shrimp and set on paper towels to dry.

In a medium-sized skillet on high heat, add butter and sauté shrimp.

Add Cajun seasoning and fresh lemon juice and stir.

Remove shrimp from heat, being careful not to overcook, and set aside until ready for use.

Pour in cream, cheeses, garlic and broccoli, stirring until combined.

Allow the sauce to come to a slow boil and reduce heat to simmering until the sauce thickens.

Add cooked shrimp back to cream sauce and stir.

Pour in shrimp stock to loosen the sauce if it’s too thick, and simmer until ready to serve.

Cajun-Cream Shrimp Stuffed Potatoes Assembly

When potatoes are done, allow to rest for 10-15 minutes.

Cut slits into potatoes and flake the flesh, removing potatoes from the skin.

Pour cream sauce over potatoes and top with Cajun shrimp.

Garnish with fresh parsley and enjoy!

Last Step: Don’t forget to share!

Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker