Shrimp and Jalapeno Nachos recipe
All Recipes Appetizers and Snacks Cheese Nachos Recipes
Ingredients
- ½ cup sour cream ½ avocado, peeled and pitted ½ lemon, juiced 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained 1 tablespoon vegetable oil ¼ teaspoon ground dried chipotle pepper salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 50 large (restaurant-style) tortilla chips, or as needed 2 jalapeno peppers, seeded and very thinly sliced 3 ½ cups shredded pepperjack cheese, or as needed 15 cherry tomatoes, sliced - or as needed ¼ cup chopped fresh cilantro
Nutrition Info
- 208.7 caloriescarbohydrate: 6.3 gcholesterol: 82.4 mgfat: 14.9 gfiber: 1 gprotein: 12.5 gsaturatedFat: 7 gservingSize: -sodium: 277.7 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Jalapeno Nachos
Directions
-
Combine sour cream, avocado, and lemon juice in a blender or food processor, blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
Place shrimp into a bowl, combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully, chips will burn quickly.
Remove nachos from baking sheet and arrange onto a serving platter, drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.