If you enjoy loaded baked potatoes, this is the dish for you. But this isn’t your average baked potato. It’s topped with shrimp and a cajun-flavored sauce.

4 large washed Russet potatoes 12 pound cleaned and deveined shrimp, tails left on 12 cup crawfish tail meat 2 tablespoons frying oil
2 tbsp. melted butter
Olive oil, extra virgin
Cajun seasoning is my favorite. Slap Adjust the amount to your satisfaction, Mama.
Creamy Sherry Sauce
8 oz. Italian cheese mixture, 6 oz.
2 freshly minced garlic cloves
14 cup flambeed Brandy 2 shallots, medium
2 glasses of Sherry wine
1 cup shrimp broth
14 cup crawfish juice (from a can)
1 quart heavy whipping cream
12 cup crawfish tail flesh
12 cup diced green onions
Instructions
Preheat the oven to 400° Fahrenheit.
Each potato should be washed and lightly seasoned with olive oil and coarse salt before being wrapped in foil and baked till tender.
In a skillet over medium heat, melt half the butter and minced garlic, then toss in the shallots and lightly stir for 3 minutes.
Cook for 3 minutes, or until the shrimp is cooked, after adding the Cajun seasoning to taste.

While constantly whirling, light the Brandy.

Half the wine, crawfish juice, and shrimp stock.

Mix in the heavy whipping cream.
Mix in the remaining butter once the sauce is smooth.

After adding the remaining crawfish tail flesh, cook for 2 minutes.
If the sauce is excessively thick, thin it with chicken stock.

If the sauce is too runny, add a bit more whipping cream.

Top each potato with the shrimp and sauce and cheese.
Return the potatoes and baking dish to the oven for 6 to 8 minutes, or until the cheese has melted and browned.

Place a potato in the center of each plate and pour with extra sauce once the cheese has melted.
Garnish with green onions.