Baked Potato and Shrimp is a hearty and flavorful twist on a classic -Baked potatoes are a comfort food staple, but when you load them up with Louisiana-style shrimp Creole and a drizzle of creamy Cajun sauce, they transform into an indulgent, flavor-packed meal. This dish is perfect for a special dinner for two, bringing together crispy-skinned baked potatoes, succulent shrimp, and a bold, zesty sauce.
Why You'll Love This Baked Potato and Shrimp
This recipe takes the humble baked potato and elevates it with a rich and savory Louisiana shrimp Creole stuffing. Swapping out the traditional white rice for a next-level twist. Shrimp Creole has always been a family favorite dinner, a dish passed down from my dear friend, Doug.
Doug is the kind of cook who never measures ingredients, leaving his wife, Diane, to slow him down just enough to capture the recipe on paper. The combination of Cajun spices, creamy sauce for those who want a little extra Cajun spiced kick, and tender shrimp creates a satisfying balance of textures and flavors. Whether you're looking for a fun weeknight meal for two or a restaurant-worthy dish at home, this stuffed baked potato is a must-try.
Looking for more shrimp recipes for two? Be sure to try this weeknight shrimp pasta, another favorite from my friend Doug. And if you ever find buying shrimp a little confusing, check out my shrimp buying guide in this Panko Citrus Shrimp Rice Bowl for tips on making sense of shrimp sizes.
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How to Bake Potato with a Crispy Skin
A perfectly baked potato should have a crispy, golden-brown skin and a fluffy interior. Follow these steps for the best results:
- Choose the right potatoes - Russet potatoes are ideal due to their starchy texture and thick skin.
- Prep the potatoes - Scrub them clean, pat them dry, and pierce the skin a few times with a fork to allow steam to escape.
- Season well - Dissolve 2 tablespoons of salt in ½ cup of water in a large bowl. Toss the potatoes in the mixture to evenly moisten the skin.
- Bake at high heat - Place the potatoes on a wire rack set over a rimmed baking sheet and bake at 450°F for 45 minutes to 1 hour, until the center of the largest potato registers 205°F.
- Crisp the skin - Remove the potatoes from the oven and brush the tops and sides with vegetable oil. Return them to the oven and bake for an additional 10 minutes.
- Fluff and season - Remove from the oven and, using a paring knife, open up the cooked potatoes immediately so steam can escape. Use a clean dish towel to hold the ends and gently squeeze to push the fluffy interior up. I like to season the inside of the potato with some salt and pepper and a pad of butter. Gently mash the potato to mix in the seasoning while pressing the potato so it is lying almost flat to allow enough room to ladle on the Louisiana shrimp Creole. Drizzle with the creamy Cajun sauce and serve immediately.
How to Make Louisiana Shrimp Creole
This Louisiana-style shrimp Creole is bursting with bold flavors and pairs beautifully with the baked potato.
Alright, let's get started on this shrimp Creole! Grab your 3-quart Dutch oven and set it over medium heat. Add the oil, and once it's shimmering, sprinkle in the flour. Keep stirring-don't walk away! We want this to turn a light golden brown, which should take about 3 to 5 minutes.
Next, toss in the onion, bell pepper, celery, and about ½ teaspoon of salt. Keep stirring every now and then, letting the veggies soften and get a little caramelized-this will take about 10 to 12 minutes.
Now, let's wake up the flavors. Sprinkle in the Creole seasoning and stir for about 30 seconds until it smells incredible.
Then, pour in the wine and let it cook down for about 4 to 6 minutes. Be sure to scrape up all those flavorful browned bits from the bottom of the pot!
Once the wine has mostly evaporated, stir in the diced tomatoes, water, Worcestershire sauce, and sugar. Bring everything to a boil, then turn the heat down low, cover the pot, and let it simmer for about 30 minutes, giving it a stir every so often.
Now for the shrimp! Turn the heat back up to medium, stir them in, and let them simmer until they turn opaque and are just cooked through-this should take about 5 to 7 minutes.
Finishing Touches
Finish it off with a squeeze of lemon juice and a sprinkle of parsley. Give it a taste and season with salt and pepper if needed. Now, you're ready to ladle this flavorful mixture over your crispy baked potatoes!
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How to Make a Creamy Cajun Sauce
This creamy Cajun sauce is the ultimate finishing touch to your stuffed baked potato with shrimp, adding just the right balance of spice and richness. I love using my homemade Cajun rub-it's so easy to make, and the fresh spices really shine. Short on time? Use a store-bought Cajun seasoning or even Old Bay - both will work just fine. If you make a batch of the rub, store it in an airtight container, and it'll stay fresh and flavorful for up to three months.
Simply combine yogurt, mayo, mustard and the Cajun rub spices in a bowl, stirring until smooth and well incorporated. You can refrigerate until ready to use and keeps for up to 4 days.
Related
Looking for other fish and seafood recipes for two? Try these:
- Miso Butter Salmon with Sweet Potatoes and Broccoli
- Gatsby's Salmon Loaf Recipe
- Baked Halibut Recipe with Rose Harissa Sauce
- Shrimp Chowder with Corn and Bacon
Baked Potato and Louisiana Shrimp Creole Recipe
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Ingredients
- 2 7- to 9-ounce russet potatoes , unpeeled, each lightly pricked with fork in 6 places
- ½ tablespoon vegetable oil
- salt and pepper,
- Pat of butter
Creole Seasoning:
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried basil
- ⅛ teaspoon Freshly ground black pepper
- 1/16 teaspoon cayenne pepper
Shrimp Creole Ingredients:
- 1 ½ tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- ¼ cup onion chopped fine
- ½ green bell pepper chopped fine
- 1 celery rib chopped fine
- ¼ cup Dry white wine
- 14.5 ounce canned diced tomatoes
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1- pound large shrimp ,peeled, deveined, tails removed
- 1 tablespoon lemon juice
- 1 tablespoon Fresh Parsley, chopped
- 1 scallion sliced thin
- salt and pepper, to taste
For Creamy Cajun Sauce, optional
- ¼ cup plain whole milk or plain greek yogurt
- 2 tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- ½ tablespoon Cajun-style rub store-bought or homemade
- Salt and pepper to taste
Homemade Cajun Rub (or use store-bought)
- 2 tablespoons sweet paprika
- ½ tablespoon kosher salt
- ½ tablespoon garlic powder
- ¾ teaspoon dried thyme
- ½ teaspoon ground celery seed
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
Instructions
Prepare and Bake Potatoes:
- Adjust oven rack to middle position and heat oven to 450℉. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour.
- Now, mix together the homemade Cajun rub ingredients for the creamy Cajun sauce in a small bowl, if using. Then, combine all Creole seasoning ingredients in a second bowl and set aside.
- Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
- Remove potatoes from oven, using paring knife, make 2 slits, forming an X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season the potato with salt, pepper and a teaspoon of the Cajun sauce, butter or sour cream - your choice. Gently mash the potato to mix in the seasoning while pressing the potato flat to allow enough room to ladle on the Louisiana Shrimp Creole over the potato.
Creamy Cajun Sauce
- While the potatoes are baking, make the creamy Cajun sauce. Combine yogurt, mayonnaise, mustard, and Cajun rub in a bowl. Stir until smooth and well incorporated. Season with salt and pepper to taste. Cover and refrigerate until ready to use (up to 4 days).
Louisiana Shrimp Creole
- For the Louisiana shrimp Creole: Heat oil in a Dutch oven over medium heat until shimmering. Add flour and cook, stirring constantly, until light brown, 3 to 5 minutes. Add onion, bell pepper, celery, and ½ teaspoon salt. Cook, stirring often, until vegetables are softened and begin to brown, 10 to 12 minutes.
- Stir in Creole seasoning and cook until fragrant, about 30 seconds. Add wine and cook until nearly evaporated, 4 to 6 minutes, scraping up any browned bits.
- Stir in tomatoes, water, Worcestershire sauce, and sugar. Bring to a boil, then reduce heat to low. Simmer, covered, stirring occasionally, until slightly thickened, about 30 minutes.
- Add shrimp, increase heat to medium, and return to a simmer. Cook until shrimp are opaque and just cooked through, 5 to 7 minutes. Stir in lemon juice and parsley. Ladle the Creole over the top of the seasoned potato, drizzle with creamy Cajun sauce and serve immediately.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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