Creamy Cajun Shrimp Stuffed Baked Potatoes

• 4 large baking potatoes
• 1 pound shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tablespoons Cajun seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced celery
• 1/4 cup diced red bell pepper
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt to taste
• Freshly ground black pepper to taste
• Paprika for garnish

Steps

1. 1 Preheat oven to 400°F. Pierce potatoes with a fork and bake directly on oven rack for 45 minutes or until tender.
2. 2 In a skillet over medium heat, melt butter and sauté garlic, celery, and red bell pepper until softened.
3. 3 Add shrimp and Cajun seasoning to the skillet, cooking until shrimp are pink and curled.
4. 4 In a bowl, mix cooked shrimp with mayonnaise, green onions, and half of the cheese.
5. 5 Cut potatoes in half lengthwise, scoop out flesh, leaving a shell. Mix the potato flesh into the shrimp mixture.
6. 6 Stuff the mixture back into potato skins.
7. 7 Top with remaining cheese and bake for 10 minutes.
8. 8 Garnish with paprika before serving.

Equipment

• Baking sheet
• Skillet
• Baking potatoes

Variations

• Add cooked bacon bits for extra crunch.
• Substitute scallops for shrimp for a luxurious twist.

Substitutions

• Use sour cream instead of mayonnaise for a tangier flavor.
• Substitute Monterey Jack cheese for cheddar for a milder taste.

Pairings

• Cornbread
• Garlic bread

Nutrition

Tips

• For extra flavor, add a dash of hot sauce to the shrimp mixture.
• If you prefer a lighter option, substitute Greek yogurt for mayonnaise.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: These do not freeze well due to texture changes in the potatoes.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with your favorite hot sauce on the side.

FAQ