SHRIMP NACHO RECIPES RECIPES

RACHAEL RAY'S LOADED SHRIMP NACHOS RECIPE | RACHAEL RAY IN ...

Rachael Ray's Loaded Shrimp Nachos Recipe | Rachael Ray In ... image

"Over the years, I've made dozens of riffs on nachos, like this shrimp-and-guac combo. The one thing they all have in common? They're 'nacho average nachos!'" —Rachael Ray

Provided by Rachael Ray

Yield 4 to 6

Number Of Ingredients 25

Ingredients

½ small red onion, finely chopped
1 jalapeño or 2 serrano peppers, seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced (about 2 tbsp.)
1 tsp. hot sauce, such as Frank’s RedHot
Salt
2 red vine or 4 plum tomatoes, seeded and chopped
½ tsp. ground cumin
A handful of fresh cilantro, finely chopped (about 1/4 cup)
1 ripe Hass avocado—pitted, peeled, and chopped
2 to 3 tbsp. finely chopped red or white onion
1 small clove garlic, grated
1 small lemon, juiced (about 3 tbsp.)
Salt
1?¼ lb. medium shrimp—peeled and deveined, without tails
2 large cloves garlic, grated
1 tbsp. Old Bay Seasoning
1?½ tsp. chipotle chile powder or ancho chile powder
Salt and pepper
1 tbsp. olive oil
1 lime, juiced (about 2 tbsp.)
1 tbsp. butter
1 bag (12 oz.) fancy corn tortilla chips (not too thin)
3 cups shredded pepper Jack or Monterey Jack cheese
Pickled jalapeño slices, for topping

Steps:

Preheat the oven to 425°.
For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt. Let stand a few minutes to draw out the liquid, then toss with the tomatoes, cumin, and cilantro.
For the guacamole, in a small bowl, mix the avocado, onion, garlic, and lemon juice; season with salt.
In a medium bowl, toss the shrimp, garlic, Old Bay, and chile powder. Season with salt and pepper.
Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the shrimp. Cook, turning once, until opaque in the centers and browned at edges, about 3 minutes. Add the lime juice and butter to the skillet; toss with the shrimp. Transfer the shrimp and juices to another medium bowl.
Arrange the chips on a large rimmed baking sheet. Bake until toasted, 2 to 3 minutes. Sprinkle with half of the cheese. Top with the shrimp; sprinkle with the remaining cheese. Broil until the cheese melts, about 3 minutes. Top with the pico, guacamole, and jalapeños.

CHEDDAR SHRIMP NACHOS RECIPE: HOW TO MAKE IT

Cheddar Shrimp Nachos Recipe: How to Make It image

“These fun finger foods in tortilla chip scoops are just the thing for cold-weather get-togethers,” says Lisa Feld, a field editor from Grafton, Wisconsin.

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

3/4 pound cooked medium shrimp, peeled and deveined, chopped
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/3 cup chopped green onions
1/4 cup sliced ripe olives, drained
1/2 cup mayonnaise
1/4 teaspoon ground cumin
48 tortilla chip scoops

Steps:

In a large bowl, combine the shrimp, cheese, chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. , Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 49 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 72mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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