CAJUN SHRIMP LOADED BAKED POTATO

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.

Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)

Hint:

If sauce is too thick, thin it out with a little chicken broth.

If sauce is too runny, thicken it by adding more heavy whipping cream until the desired consistency is reached.

Spoon some of the sauce over each potato then top with the cheese.

Bake the potatoes in the oven at 400 degrees for about 6 to 8 minutes or until the cheese is golden brown.

Plating:

Divide the sauce amongst 4 plates, spooning it directly onto the middle of the plate.

Add the baked potato to the center of the plate then spoon a generous amount of sauce over each potato and garnish with the green onions.

Makes 4 Servings

ENJOY!