Margarita Shrimp Nachos Food

SHRIMP NACHOS

Shrimp Nachos image

This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Provided by Hudson's Mama

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 25m

Yield 20

Number Of Ingredients 9

Ingredients

1 (14.5 ounce) package tortilla chips, or to taste
2 pounds shredded Monterey Jack cheese
1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
1 cup mayonnaise
4 chipotle peppers in adobo sauce, chopped
½ cup chopped fresh cilantro
¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
1 ½ tablespoons ground cumin
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 15 g, Cholesterol 111 mg, Fat 27.7 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.6 g, Sodium 481.6 mg, Sugar 0.8 g

MARGARITA SHRIMP TACOS

Margarita Shrimp Tacos image

Make and share this Margarita Shrimp Tacos recipe from Food.com.

Provided by caseym

Categories < 4 Hours

Time 1h10m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs ocean garden mexican shrimp, shell-on, uncooked
1/2 cup tequila
1/2 cup lime juice
1 teaspoon salt
1 -2 garlic clove, minced
2 -3 tablespoons olive oil
2 tablespoons cilantro, chopped
24 (6 -7 inch) flour tortillas
shredded lettuce, as needed
salsa fresca, as needed
1 (15 ounce) can black beans
1 (10 ounce) can corn kernels
1/2 cup red onion, chopped
1/4 cup olive oil
2 tablespoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon oregano

Steps:

Peel and devein shrimp, retaining tails, if desired; set aside.
Combine tequila, lime juice, salt; pour over shrimp and marinate no more than 1 hour.
Sauté minced garlic in 1 tablespoon oil until light brown; add shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed. Sprinkle with cilantro and keep warm.
For each taco, fold 2 soft tortillas together; fill with shredded lettuce and Black Bean and Corn Relish. Top with shrimp, avocado slices and salsa.
Black Bean and Corn Relish directions:Rinse and drain beans; drain corn. Combine beans and corn with remaining ingredients; refrigerate to blend flavors. Makes about 3 cups.
For more great shrimp recipes visit www.eatshrimp.com.

Nutrition Facts : Calories 912.4, Fat 29.3, SaturatedFat 5.6, Cholesterol 172.8, Sodium 1628, Carbohydrate 117.7, Fiber 12.8, Sugar 4.2, Protein 45

MARGARITA SHRIMP WITH PICO DE GALLO COCKTAIL SAUCE

Margarita Shrimp with Pico de Gallo Cocktail Sauce image

Provided by Food Network

Number Of Ingredients 17

Ingredients

1/2 bunch cilantro, chopped fine
1 serrano pepper, minced
2 tomatoes, small dice
1 small onion, small dice
Juice of 1 lime
1 (8-ounce) bottle ketchup
1/2 tablespoon Worcestershire sauce
1 teaspoon salt
4 drops hot sauce
2 ounces canola oil
2 cloves garlic
2 medium shallots
1 jalapeno, stem removed
1 bunch cilantro
Juice of 3 limes
2 ounces tequila
32 pieces shrimp, 16/20 count, peeled and deveined

Steps:

Combine all ingredients in a medium bowl. Fold together. Cover and refrigerate until needed.
In blender, add in canola oil, garlic, shallots, jalapeno, cilantro, lime juice and tequila. Blend into a smooth puree. In the refrigerator, marinate shrimp in a large bowl in puree for 1 hour. Grill over an open flame or in a grill pan or saute in 1 tablespoon oil. Serve shrimp warm with Pico De Gallo Cocktail Sauce.