Shrimp and Jalapeno Nachos

Name: Shrimp and Jalapeno Nachos
Total time: 25
Yield: 15
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

Recipe by John Mitzewich from allrecipes.com

Appetizer,Snack 25 Mins.

Ingredients

15 servings

•

½ cup sour cream
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½ avocado, peeled and pitted
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½ lemon, juiced
•

1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained
•

1 tablespoon vegetable oil
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¼ teaspoon ground dried chipotle pepper
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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

Instructions

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.