Shrimp Stuffed Baked Potato with Blackened Salmon & Grilled Asparagus 🦐🍠🐟

This dish features perfectly seasoned shrimp and creamy sauce served over a baked potato, accompanied by tender blackened salmon and grilled asparagus for a well-rounded, flavorful meal.

Ingredients:
For the Shrimp Stuffed Baked Potato:

4 large russet potatoes

1 lb shrimp, peeled and deveined

1/2 cup heavy cream

2 tbsp butter

1 tbsp Cajun seasoning

1 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

Fresh parsley for garnish

For the Blackened Salmon:

2 salmon fillets

1 tbsp olive oil

1 tbsp blackened seasoning (store-bought or homemade)

Salt and pepper to taste

For the Grilled Asparagus:

1 bunch asparagus, trimmed

1 tbsp olive oil

Salt and pepper to taste

Lemon wedges for serving

Instructions:
1. Prepare the Baked Potatoes:

Preheat your oven to 400°F (200°C).

Wash and scrub the russet potatoes. Prick each potato a few times with a fork, then rub them with olive oil and salt.

Place the potatoes directly on the oven rack and bake for 45-60 minutes or until soft and fully cooked. Remove from the oven and set aside to cool slightly.

2. Make the Shrimp Stuffing:

In a large skillet, melt the butter over medium heat. Add the shrimp and season with Cajun seasoning, garlic powder, paprika, salt, and pepper.

Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from heat.

Add the heavy cream to the skillet and stir, creating a creamy sauce with the shrimp. Keep on low heat to keep warm.

3. Prepare the Blackened Salmon:

Heat olive oil in a skillet or cast-iron pan over medium-high heat.

Coat the salmon fillets with blackened seasoning and season with salt and pepper.

Place the salmon fillets in the hot pan, skin side down, and cook for 3-4 minutes on each side or until the salmon is cooked through and slightly crispy on the outside.

4. Grill the Asparagus:

Preheat your grill or grill pan to medium-high heat. Drizzle the asparagus with olive oil and season with salt and pepper.

Grill the asparagus for 5-7 minutes, turning occasionally, until tender and lightly charred. Remove from heat.

5. Assemble the Dish:

Once the potatoes are cool enough to handle, slice them open and fluff the insides with a fork. Scoop out a small portion of the potato flesh to make room for the shrimp.

Spoon the shrimp mixture into each potato, covering the potato with creamy shrimp sauce.

Plate the stuffed baked potato with a portion of blackened salmon and grilled asparagus on the side.

6. Garnish & Serve:

Garnish the shrimp-stuffed baked potatoes with freshly chopped parsley and a squeeze of lemon over the asparagus.

Serve and enjoy your delicious shrimp, salmon, and veggies meal!

Enjoy the perfect balance of spicy, creamy, and smoky flavors in this satisfying dish!