Cajun Shrimp Loaded Baked Potato
Dinner · Seafood Mains
Cajun Shrimp Loaded Baked Potato
A fluffy baked potato makes a generous base for Cajun-seasoned shrimp, crawfish cream sauce and melted cheese. Shallots, garlic and dry sherry bring depth to the sauce, while green onions brighten the finish.
- Prep
- 25 minutes
- Cook
- 1 hour 20 minutes
- Total
- 1 hour 45 minutes
- Serves
- 4 people
Bring it to the table
About this recipe.
Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
POTATO & STUFFING
- 4 Large Russet Potatoes
- 1/2 lb Medium shrimp (raw, peeled, deveined and tails removed)
- 8 oz Italian Blend Cheese (shredded)
- 1 tbsp Olive oil (for coating potatoes)
- Cajun Seasoning (to taste)
SHERRY CREAM SAUCE
- 3 tbsp Butter (unsalted; divided into three 1-tablespoon portions)
- 2 cloves Garlic (minced)
- 2 med Shallots (diced)
- 1/4 cup Brandy (measured separately; do not ignite)
- 2 cups Sherry wine (dry sherry)
- 1 cup Shrimp stock
- 1/4 cup Seafood stock (additional, replacing crawfish package liquid)
- 1 cup Heavy Cream
- 1 cup Crawfish (fully cooked tail meat, drained)
- 1/2 cup Green onions (sliced for garnish)
- 3 Tbsp Lemon Juice (add to taste)
A seafood dinner worth settling in for
Bake the potatoes until tender before adding the cheese and seafood. Prepare the sauce while they bake, and cook the shrimp near serving time so they stay tender. The recipe uses fully cooked crawfish tail meat and raw peeled shrimp.
Before you start
Choose large russet potatoes of similar size. Use dry drinking sherry rather than salted cooking wine. The optional brandy is simmered without ignition; this recipe does not call for flambéing and should not be described as alcohol-free.
Storage and reheating
Refrigerate leftovers in shallow covered containers within two hours. Keep the potatoes and seafood sauce separately when practical and use within three days. Reheat leftovers to 165°F; loosen the sauce with a splash of stock if needed.
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The cooking plan
How to make Cajun Shrimp Loaded Baked Potato.
Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.
Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.
Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.
Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.
Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.
Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Cajun Shrimp Loaded Baked Potato
Baked russet potatoes with Cajun-seasoned shrimp, crawfish and a sherry cream sauce.
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Ingredients
POTATO & STUFFING
4 Large Russet Potatoes- ½ lb Medium shrimp raw, peeled, deveined and tails removed
- 8 oz Italian Blend Cheese shredded
- 1 tbsp Olive oil for coating potatoes
- Cajun Seasoning to taste
SHERRY CREAM SAUCE
- 3 tbsp Butter unsalted; divided into three 1-tablespoon portions
- 2 cloves Garlic minced
- 2 med Shallot diced
- ¼ cup Brandy measured separately; do not ignite
- 2 cups Sherry wine dry sherry
- 1 cup Shrimp stock
- ¼ cup Seafood stock additional, replacing crawfish package liquid
- 1 cup Heavy Cream
- 1 cup Crawfish fully cooked tail meat, drained
- ½ cup Green onions sliced for garnish
- 3 Tbsp Lemon Juice add to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat oven to 400°F (200°C). Scrub and dry potatoes, pierce with a fork and rub with the olive oil. Bake unwrapped on a tray for 50–80 minutes, or until tender through the center.
- Meanwhile, melt 1 tablespoon butter over medium heat. Soften shallots for 3–5 minutes, then add garlic for 30 seconds. Take the pan off the burner before pouring in the measured brandy. Return to moderate heat and simmer; do not ignite.
- Add sherry and both stock measures. Simmer uncovered until reduced by about half. Add cream and simmer gently until it coats a spoon; reduction time depends on the pan. Stir in cooked crawfish and heat thoroughly. Remove from heat and stir in 1 tablespoon butter.
- Near serving time, melt the final tablespoon butter in a skillet over medium-high heat. Season shrimp with Cajun seasoning and cook in one layer, turning, until firm, pearly and opaque throughout and 145°F (63°C). Add lemon juice to taste.
- Split the tender baked potatoes and fluff the centers. Spoon about half the crawfish sauce over the four potatoes and divide the cheese over them. Bake for 6–8 minutes until melted.
- Divide the remaining sauce and cooked shrimp among the potatoes. Garnish with green onions and serve promptly.
Notes
Use fully cooked crawfish tail meat, thawed in the refrigerator if frozen. This version replaces package liquid with measured seafood stock and divides the three tablespoons of butter between the sauce, shrimp and finish.
The sauce contains brandy and sherry; simmering does not guarantee all alcohol is removed. Do not ignite the sauce. Refrigerate leftovers in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Tried this recipe?
Let us know how it was!Questions about this recipe.
What is in the crawfish cream sauce?
Shallots and garlic form the base, followed by measured brandy, dry sherry, stock, cream and cooked crawfish. The liquid reduces before the cream is added, and a little butter finishes the sauce off the heat.
When should I cook the shrimp?
Cook the Cajun-seasoned shrimp near serving time, while the potatoes and sauce are ready. Cook until firm, pearly and opaque throughout and 145°F (63°C), then add lemon juice to taste.
How do I assemble the loaded potatoes?
Split and fluff the tender baked potatoes. Add about half the crawfish sauce and the cheese, then return them to the oven for 6–8 minutes to melt the cheese. Finish with the remaining sauce, cooked shrimp and green onions.
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