Flavorful Cajun Shrimp Loaded Baked Potato
Presented by Sven Nadel Servings: 4 | Prep Time: 15 minutes Cook Time: 45 minutes |Total Time: 1 hour Ingredients: For the Baked Potatoes: 4 large russet potatoes Olive oil Salt For the Cajun Shrimp: 1 pound large shrimp, peeled and deveined 2 tablespoons Cajun seasoning (store-bought or homemade) 2 tablespoons olive oil 3 cloves garlic, minced 1/2 cup diced bell pepper (any colour) 1/2 cup diced onion 1/4 cup chicken broth or white wine 2 tablespoons fresh parsley, chopped (for garnish) Lemon wedges (for serving) For Toppings: 1 cup shredded cheddar cheese 1/2 cup sour cream 1/4 cup green onions, sliced Salt and black pepper, to taste Instructions: Bake the Potatoes: Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare the Potatoes: Scrub the potatoes clean, then poke a few holes in each potato with a fork. Rub them with olive oil and sprinkle with salt. Bake: Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they are tender and easily pierced with a fork. Cook the Cajun Shrimp: Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Cook the Shrimp: Add the shrimp to the skillet, along with the Cajun seasoning. Stir to coat the shrimp evenly. Cook for about 3-4 minutes until the shrimp are pink and cooked through. Add the chicken broth or white wine, and simmer for an additional 2 minutes to combine the flavours. Assemble the Loaded Potatoes: Prepare the Potatoes: Once the potatoes are done baking, remove them from the oven and let them cool slightly. Carefully cut a slit down the centre of each potato and gently squeeze the ends to open them up. Load the Potatoes: Fluff the insides of the potatoes with a fork. Top each potato with the Cajun shrimp mixture, followed by shredded cheddar cheese, sour cream, green onions, and any additional seasonings. Garnish: Sprinkle chopped parsley over the loaded potatoes and serve with lemon wedges on the side.