CAJUN SHRIMP LOADED BAKED POTATO

Ingredients

Potato & Stuffing:

4 large potatoes

½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)

½ cup crawfish tail meat

8 oz Italian 6 cheese blend, shredded

2 tbsp. cooking oil

olive oil

Slap Ya Mama Original Blend Cajun Seasoning, to taste

Sherry Cream Sauce:

2 tbsp. unsalted butter

2 large garlic cloves, minced

2 medium shallots, diced

¼ cup brandy, flambéed (ignite) is optional

2 cups sherry wine

1 cup shrimp stock

¼ cup crawfish juice, drained from crawfish packaging

1 cup heavy whipping cream

½ cup crawfish tail meat

½ cup green onions, sliced for garnish

Directions

Preheat oven to 400 degrees F.

In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic and shallots.

Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly.

Add the wine, shrimp stock and crawfish juice and reduce by half.

Add heavy whipping cream and continue cooking.

When the sauce is at a smooth consistency, stir in remaining butter and mix well.

continued on next page