Shrimp and Jalapeno Nachos Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Shrimp and Jalapeno Nachos Recipe). 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.

Brief

Prep 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 15

Yield: 50 nachos

Shrimp and Jalapeno Nachos Recipe

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

Pesto Chicken Penne Casserole

Everyday Cooking

Directions

Step 1

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.

Step 2

Place shrimp into a bowl; combine with vegetable oil ground chipotle pepper salt black pepper and cayenne pepper.

Step 3

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.

Step 4

Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.

Step 5

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.

Step 6

Broil under preheated broiler until cheese is melted and chips are lightly toasted about 1 minute. Watch carefully; chips will burn quickly.

Step 7

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.

Nutritional Information

Shrimp and Jalapeno Nachos Recipe

Servings Per Recipe:15

Calories: 208.7

% Daily Value *

Protein: 12.5g 25%

Carbohydrates: 6.3g 2%

Dietary Fiber: 1g 4%

Sugars: 0.2g

Fat: 14.9g 23%

Saturated Fat: 7g 35%

Cholesterol: 82.4mg 28%

Vitamin A Iu: 729.7IU 15%

Niacin Equivalents: 1.1mg 8%

Vitamin B6: 0.1mg 5%

Vitamin C: 6.2mg 10%

Folate: 12.2mcg 3%

Calcium: 194.3mg 19%

Iron: 1mg 6%

Magnesium: 20.6mg 7%

Potassium: 145.1mg 4%

Sodium: 277.7mg 11%

Calories From Fat: 134

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like