Name: Shrimp and Jalapeño Nachos
Prep time: 20 min
Cook time: 5 min
Yield: 15
Ingredients: 1/2 cup sour cream; 1/2 avocado, peeled and pitted; 1/2 lemon, juiced; 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained; 1 tablespoon vegetable oil; 1/4 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 jalapeño peppers, seeded and very thinly sliced; 3 1/2 cups shredded pepperjack cheese, or as needed; 15 cherry tomatoes, sliced - or as needed; 1/4 cup chopped fresh cilantro

Shrimp and Jalapeño Nachos

⏱️ Ready in 25 min 🥄 Prep 20 min 🔥 Cook 5 min 👥 15 servings 👁️ 5 views

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.

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🔗 Recipe adapted from AllRecipes

👨‍🍳 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 jalapeño 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.

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