Baked Potato and Louisiana Shrimp Creole Recipe
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.
Servings: 2 servings
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.
Notes
For Homemade Cajun Rub: Combine all ingredients in a small bowl and store in an airtight container for up to three months.