Shrimp Stuffed Baked Potato with Blackened Salmon & Grilled Asparagus

🥔🍤 Shrimp Stuffed Baked Potato with Blackened Salmon & Grilled Asparagus

🍽️ Servings:

• 2 servings

🔹 Ingredients:

For the Baked Potatoes:

• 2 large russet potatoes

• Olive oil (for rubbing)

• Salt (for sprinkling)

For the Shrimp Filling:

• ½ lb medium shrimp (peeled & deveined)

• 1 tbsp butter

• 1 garlic clove, minced

• ¼ cup heavy cream or half-and-half

• ¼ cup shredded cheddar cheese

• 1 tbsp cream cheese (optional for creamier texture)

• 1 green onion, sliced

• Salt & pepper to taste

• Cajun seasoning (optional, for flavor kick)

For the Blackened Salmon:

• 2 salmon fillets (skin-on or skinless)

• 1 tbsp olive oil

• 1 tbsp blackening seasoning or Cajun seasoning

• Salt, if seasoning is unsalted

For the Grilled Asparagus:

• ½ lb fresh asparagus (woody ends trimmed)

• 1 tbsp olive oil

• Salt & pepper

• Optional: lemon juice or zest for finish

🔹 Instructions:

1. Bake the Potatoes:

• Preheat oven to 400°F (200°C).

• Scrub potatoes, poke with a fork a few times.

• Rub with olive oil, sprinkle with salt.

• Bake directly on the oven rack for 50–60 minutes until tender.

2. Cook the Shrimp Filling:

• In a skillet, melt butter over medium heat.

• Add garlic, sauté 30 seconds.

• Add shrimp, season lightly with salt, pepper, and Cajun seasoning.

• Cook until pink, about 2–3 minutes per side.

• Chop shrimp into bite-sized pieces.

• Stir in heavy cream, cheddar cheese, and cream cheese.

• Let it melt into a creamy sauce. Add green onions. Set aside.

3. Blacken the Salmon:

• Pat salmon dry. Rub with olive oil and seasoning.

• Heat a cast-iron skillet over medium-high heat until very hot.

• Sear salmon 2–3 minutes per side (depending on thickness) until blackened and cooked through.

4. Grill the Asparagus:

• Toss asparagus with olive oil, salt, and pepper.

• Grill on a grill pan or outdoor grill over medium-high heat for 5–7 minutes, turning occasionally until tender and slightly charred.

5. Assemble:

• Cut open the baked potatoes, fluff insides with a fork.

• Spoon in shrimp mixture.

• Top each with a piece of blackened salmon.

• Serve with grilled asparagus on the side.

• Optional garnish: parsley, lemon wedges, or extra cheese.

🧠 Q&A Section:

❓ Can I use pre-cooked shrimp?

Yes, but only heat them briefly in the sauce to avoid overcooking and making them rubbery.

❓ What if I don’t have blackening seasoning?

You can make a simple one:

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried thyme

• ½ tsp oregano

• ¼ tsp cayenne pepper

• Salt & pepper to taste

❓ Can I bake the salmon instead of blackening?

Yes – bake at 400°F for about 12–15 minutes or until flaky. You’ll lose the seared texture, but it’ll still be delicious.

❓ Can I make this ahead of time?

Parts of it, yes:

• You can bake the potatoes and prep the shrimp filling ahead (store separately).

• Reheat shrimp mix gently to avoid curdling.

• Cook the salmon and asparagus fresh for best texture.

❓ Any substitutes for cream cheese?

You can skip it or use sour cream or Greek yogurt (but add it after removing the pan from heat to avoid curdling).

❓ Can I use sweet potatoes?

Sure! Sweet potatoes pair nicely with shrimp and salmon, though the flavor will be sweeter.