SHRIMP AND JALAPENO NACHOS
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
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
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