Stuffed baked potato anyone?

Marry me shrimp baked potato. It was so delicious. If a good baked potato is one of your guilty pleasures you must try this...

Ingredients:

3/4 Large potatoes

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 tablespoon butter

2 tablespoon Worcestershire

3 cloves garlic, minced/paste

1 teaspoon red pepper flakes (adjust to your spice preference)

1 cup cherry tomatoes, halved or Sun-dried tomatoes

½ cup heavy cream

½ cup grated Parmesan cheese

Salt and black pepper to taste

Cajun Seasoning (for shrimp)

Fresh basil, chopped (for garnish)

Baked Potato

Instructions:

Sauté the Shrimp: In a large skillet, heat the olive oil and butter over medium heat. Add the shrimp and cook until they turn pink, about 2-3 minutes per side. Season with salt and pepper, cajun, garlic paste. Remove the shrimp from the skillet and set aside.

Prepare the Sauce: In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add Tomatoes: Toss in the cherry tomatoes* and cook until they start to soften, about 3-4 minutes.

Make it Creamy: Lower the heat and pour in the heavy cream, stirring well. Let it simmer for a couple of minutes until it thickens slightly. Stir in Worcestershire and the Parmesan cheese until melted and combined.

Combine: Return the cooked shrimp to the skillet, mixing everything until the shrimp are well coated in the creamy sauce. Adjust seasoning with salt and pepper if needed.

Serve: Remove from heat and sprinkle with fresh basil. Serve over a Baked potato or on its own.

Enjoy!

This dish is perfect for a romantic dinner or any special occasion. Let me know if you have any questions or need further assistance!