-
-
My review
Shrimp and Jalapeno Nachos
66k
Chef John
"What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 209Original recipe yields 15 servings (50 nachos)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Notes:
- You can use any cheese you want; you are the boss of your cheese choices!
- You can substitute avocado-cream sauce with chopped avocado and a few dollops of sour cream if you like.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1517 Ratings
-
-
-
-
-
Most helpful positive review
8/6/2013
AWESOME! These were kind of a spur of the moment thing, so I had to do a few things differently...First, I only had a bag of salad shrimp, so I also added a package of imitation crab that I chop...
Most helpful critical review
11/9/2013
Too much work for what you end up with.
Most helpful
Most positive
Least positive
Newest
8/6/2013
AWESOME! These were kind of a spur of the moment thing, so I had to do a few things differently...First, I only had a bag of salad shrimp, so I also added a package of imitation crab that I chop...
11/10/2013
Thank you John for taking the time to post this recipe. I have not had the opportunity to try it yet but it sounds great! I am so sorry that there people that have no class such as "Cindy" and t...
12/10/2013
There is some advanced prep needed for this recipe but it's well worth it. This makes an impressive appetizer for company. I used chopped green onions instead of cilantro, sliced the jalapeño a ...
11/11/2013
Good recipe. I used fresh North Carolina shrimp. I always use fresh NC seafood. Cindy must like her seafood frozen and from overseas. Thanks.
3/28/2014
Made these for a super bowl party and they were the favorite! Hardest part wasn't eating them on the way there. Made them exactly as the recipe called, well worth the effort!
11/11/2013
This sounds wonderful. I am going to give a try this weekend. I am thinking about using a tomato/cilantro or some other type of 12 inch flour tortilla instead of the single tortilla chips and t...
11/10/2013
These were yummy. I added lime, salt and cayenne to the avocado creama, turned out great! Oh, and used colby jack cheese.