Ingredients
Potato & Stuffing:
- 4 large potatoes
- ½ lb. medium shrimp, peeled & deveined, leaving tail on (save shells for stock)
- 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 it by half.
- Add heavy whipping cream and continue cooking.
- When the sauce is at a smooth consistency, stir in the 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 the sauce is too thick, thin it out with a little chicken broth. If the 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 among 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.
Enjoy! 
