Best Fiesta Shrimp With Peppers And JalapeÑos Recipes

SHRIMP AND JALAPENO NACHOS

Shrimp and Jalapeno Nachos image

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.

Provided by Chef John

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 25m

Yield 15

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.3 g, Cholesterol 82.4 mg, Fat 14.9 g, Fiber 1 g, Protein 12.5 g, SaturatedFat 7 g, Sodium 277.7 mg, Sugar 0.2 g

GARLIC-JALAPEñO SHRIMP

Garlic-Jalapeño Shrimp image

This tasty marinade-hot but not punishing-is so easy and so flavorful that it will quickly make its way into your regular rotation. Shrimp is marinated with garlic, fresh lime juice, and jalapeño chile peppers, then seared in a skillet until fully cooked through.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 6

Ingredients

20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
3 garlic cloves, minced
1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.