Recipe by Chef John
"What better way to 'fiesta' than with this beautiful plate of alternative nachos? This will make a very delicious change of pace to the traditional version. Each nacho is separate from the next so you don't end up with a plate containing one giant nacho that you have to pull apart."
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avocado, peeled and pitted
small Gulf shrimp (50 to 60 per pound), thawed and drained
ground dried chipotle pepper
salt and ground black pepper to taste
cayenne pepper, or to taste
large (restaurant-style) tortilla chips, or as needed
jalapeno peppers, seeded and very thinly sliced
3 1/2 cups
shredded pepperjack cheese, or as needed
cherry tomatoes, sliced - or as needed
chopped fresh cilantro
AWESOME! These were kind of a spur of the moment thing, so I had to do a few things differently...First, I only had a bag of salad shrimp, so I also added a package of imitation crab that I chopped up. I sauteed them both w/ the oil and seasonings just to warm them through. I didn't have restaurant style tortillas, so I used bite sized round ones. Lastly, I didn't have an avocado, so I made 'Spicy Cilantro Dressing' from this site to put on top, which was perfect for these! I can only imagine how good these are made as written, b/c they were great w/ all of my changes. The family really loved these...a definite keeper~YUM! Thanks for sharing. :)
Too much work for what you end up with.
Good recipe. I used fresh North Carolina shrimp. I always use fresh NC seafood. Cindy must like her seafood frozen and from overseas. Thanks.
Looks awesome - will try next weekend - Cindy-take it easy.....
Thank you John for taking the time to post this recipe. I have not had the opportunity to try it yet but it sounds great! I am so sorry that there people that have no class such as "Cindy" and talk in such a way as to belittle your efforts....again thank you for your time.
Taste good, but not quite worth the work I think.
There is some advanced prep needed for this recipe but it's well worth it. This makes an impressive appetizer for company. I used chopped green onions instead of cilantro, sliced the jalapeño a little thicker for crunch, and recommend cutting back a little on the lemon juice because it was too tart for me. Everyone was impressed.
This sounds wonderful. I am going to give a try this weekend.
I am thinking about using a tomato/cilantro or some other type of 12 inch flour tortilla instead of the single tortilla chips and then baking it on a pizza stone.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Jalapeno Nachos
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 134
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