Shrimp and Jalapeno Nachos

european french greek middle eastern region russian snack side bread drink sweet spicy sour savory umami hard fast

Prep

33 min

Cook

78 min

Total

111 min

Ingredients (13)

½ cup sour cream g

½ avocado, peeled and pitted g

½ lemon, juiced g

1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained g

1 tablespoon vegetable oil g

¼ teaspoon ground dried chipotle pepper g

salt and ground black pepper to taste g

1 pinch cayenne pepper, or to taste g

50 large (restaurant-style) tortilla chips, or as needed g

2 jalapeno peppers, seeded and very thinly sliced g

3 ½ cups shredded pepperjack cheese, or as needed g

15 cherry tomatoes, sliced - or as needed g

¼ cup chopped fresh cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

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.