Shrimp Nachos

by Katie Chin, Tastemaker in Residence

Hey Cooped Up Cooking with Katie & Becca Fans! Who says nachos must have chicken or meat?

Ingredients

1 Tbsp extra virgin olive oil

1 small shallot, minced

1 lb peeled and deveined medium shrimp

1 package blue corn tortilla chips

8 oz shredded mexican blend cheese

1/2 cup mayonnaise

2 chipotle peppers in adobo sauce, chopped

1/4 cup chopped cilantro

2 Tbsp chopped red onion

2 tsp cumin

Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  2. Heat the olive oil in a non-stick skillet over medium high heat.  Add the shallot and shrimp and pan-fry until pink, about 4 minutes.  Set aside.

  3. Spread tortilla chips onto the prepared baking sheet.

  4. Mix the cheese, reserved shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, red onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.

  5. Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Food & Drink, EntréesKatie ChinKatie Chin, Los Angeles Chef Katie Chin, recipe tips, Everyday Chinese Cookbook, Spirited Table®, Cooped Up Cooking with Katie, Chinese Food, SEASNAXComment