Step 1

Preheat oven to 425 degrees.

Step 2

Thoroughly clean potatoes and pat dry with a paper towel.

Step 3

Using a fork, poke holes all over potatoes.

Step 4

Pour oil over potatoes, sprinkle with salt and massage until fully covered.

Step 5

Place on lined baking sheet uncovered and bake for 50-60 minutes until cooked through to the center.

Step 6

In a small stock pot with water, add shrimp shells, celery, carrot, onion, bouillon and stir.

Step 7

Simmer on low for 20-30 minutes covered while preparing recipe.

Step 8

Peel and devein shrimp and set on paper towels to dry.

Step 9

In a medium sized skillet on high heat, add butter and sauté shrimp.

Step 10

Add Cajun seasoning and fresh lemon juice and stir.

Step 11

Remove shrimp from heat being careful not to overcook and set aside until ready for use.

Step 12

Pour in cream, cheeses, garlic and broccoli, stirring until combined.

Step 13

Allow sauce to come to a slow boil and reduce heat simmering until the sauce thickens.

Step 14

Add cooked shrimp back to cream sauce and stir.

Step 15

Pour in shrimp stock to loosen sauce if it's too thick and simmer until ready to serve.

Step 16

When potatoes are done, allow to rest for 10-15 minutes.

Step 17

Cut slits into potatoes and flake the flesh removing potatoes from the skin.

Step 18

Pour cream sauce over potatoes and top with cajun shrimp.

Step 19

Garnish with fresh parsley and enjoy!