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SHRIMP NACHOS WITH TE SWEET JALAPEÑOS

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Description

SHRIMP NACHOS WITH TE SWEET JALAPEÑOS

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Nutrition

Ingredients

1 large avocado, peeled and pitted
1 lb small Gulf shrimp (50 to 60 per pound),
thawed and drained
1 tbsp olive oil
50-60 large (restaurant-style) tortilla chips, or as needed
3 1/2 cups shredded colby-jack cheese, or as needed
1-2 tomatoes, diced
1/4 cup chopped scallions
TE Sweet Jalapenos
Salt and pepper to taste
Sour cream
1 cup refried beans (optional)
Fresh cilantro (optional)
* Click to ingredient to choose one

Directions

1
Combine diced scallions, tomatoes, optional cilantro and set aside.
2
Avocado may be diced and mixed with tomato mixture or made into guacamole.
3
Place shrimp into a bowl; combine with olive oil,1 tablespoon TE Sweet Jalapenos and
4
toss until shrimp are well coated.
5
Heat a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer
6
until barely cooked through and pink, about 1 minute per side.
7
Transfer to a plate, salt and pepper to taste and let cool.
8
Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease
9
the foil.
10
Lay tortilla chips onto the prepared baking sheet in a single layer.
11
(If adding refried beans, spread a small amount on each chip at this time.)
12
Place 1 shrimp onto each chip. Add 1 large pinch cheese on top of each shrimp.
13
Broil under preheated broiler until cheese is melted and chips are lightly toasted,
14
about 1 minute. Watch carefully; chips can burn quickly.
15
Remove nachos from baking sheet and arrange onto a serving platter.
16
Sprinkle with any remaining cheese, tomato, scallions, avocado/guacamole and top with TE Sweet Jalapenos.