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Prep 15 mins
Cook 2 mins
Parade Magazine 2/22/06 Nachos are a perfect party nosh. Prepare your shrimp before the game. During the Super Bowl, assemble small batches of nachos at a time, so you can serve them warm.
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon cumin
- salt, to taste
- 2 teaspoons finely minced garlic
- 24 medium shrimp, peeled, deveined and rinsed
- 48 large flat tortilla chips
- 1 1⁄2 cups gridiron guacamole
- 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice or 1⁄2 cup prepared salsa, drained
- 3⁄4 cup grated monterey jack cheese
- 48 pickled jalapeno peppers, drained and patted dry
- 2 tablespoons chopped parsley or 2 tablespoons cilantro
- In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator.
- Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley.
- Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately.
- Makes 48 nachos. Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.