I am always looking to add protein (at least some nutrition, right?) when I am craving some greasy quesadillas or tacos. When a family friend shared this nacho recipe, smothered with fresh shrimp and a sour cream topping, I knew I had discovered a match made in seafood and snack-food heaven. I liked how shrimp deviated from the typical beef or chicken topping on nachos, while adding a summery flair. These upgraded nachos will be an unexpected, but welcomed, pairing for any BBQ or summer gathering in store for July.
Prep Time: 15 minutes
Cook Time: 2-4 minutes
Total Time: 17-19 minutes
1 teaspoon olive oil
1 pound shrimp, peeled and deveined
2-3 teaspoons toasted ground cumin
1 teaspoon minced garlic
¾ cup sour cream
1 bunch green onions, sliced
1 9-ounce bag yellow, white or blue corn tortilla chips
3 cups grated pepper Jack cheese
1. Heat oil in a nonstick skillet over medium heat. Add shrimp, cumin and garlic; sauté 3 minutes or until shrimp are pink.
2. Combine cooked shrimp, sour cream and green onions in a large bowl.
3. Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture and sprinkle with cheese.
4. Broil 5 to 6 minutes from heat 2 minutes or until cheese melts. Serve immediately.
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