Citrus Shrimp Nachos Food

SHRIMP NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread tortilla chips onto the prepared baking sheet.
• Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
• 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.

CHEDDAR SHRIMP NACHOS

Steps:

• In a large bowl, combine the shrimp, cheese, chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. , Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

SPICY SHRIMP NACHOS

Steps:

• Preheat broiler.
• For salsa: In a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.
• In a large bowl stir together brown sugar and jerk seasoning.
• Add shrimp and toss to coat.
• Coat a grill pan or large skillet with cooking spray.
• Heat over medium-high heat.
• Add half the shrimp at a time to the pan.
• Cook for 1 to 2 minutes each side or until shrimp are opaque.
• Remove and set aside.
• If desired, coarsely chop shrimp.
• Spread tortilla chips on a broiler-safe platter or baking sheet.
• Top with shrimp and salsa.
• Sprinkle with cheese.
• Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

FRESH SHRIMP AND AVOCADO NACHOS

Steps:

• In a large bowl, combine tomatoes, tomatillos, peppers, onion, cilantro, oil, 1 tablespoon lime juice, vinegar, garlic, salt and oregano. Cover and refrigerate until chilled, at least 30 minutes. Stir in shrimp., For avocado cream, mash 1 avocado with sour cream and 1 tablespoon remaining lime juice until smooth. Cube remaining avocado and toss with remaining 1 tablespoon lime juice., To serve, arrange chips on a large platter. Top with shrimp mixture, cubed avocado, lettuce and avocado cream; serve immediately.

SWEET CHILI SHRIMP NACHOS

Steps:

• Fill frying vessel with enough oil to cover 2 inches.
• Cut Wonton Wrappers in half to make an easier-to-eat size chip.
• Fry Wonton Wrappers on medium about 40 seconds each flipping half way though until golden brown.
• Set on paper towels and immediately salt. Move to serving dish and top with coleslaw mixture.
• Cut each shrimp into 3 pieces and toss in the corn starch to dredge. This will give you a light crunchy texture.
• Fry shrimp in batches on medium high about 2 minutes for each batch stirring with spider or slotted spoon to prevent clumping.
• Toss shrimp in sweet chilli sauce and assemble a spoonful atop each Wonton chip.
• Drizzle with yum yum sauce and serve.