SHRIMP-SALSA NACHOS
Put a spin on a Mexican favorite with shrimp and cocktail sauce. Microwaving makes the most of this 30-minute dish!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 30
Number Of Ingredients 8
Steps:
- In small bowl, mix tomato, onions, cilantro, cocktail sauce and pepper sauce. Set aside.
- Onto 2 microwavable plates, divide tortilla chips. Spoon about 1 teaspoon cheese into each chip. Microwave 1 plate at a time uncovered on High about 30 seconds or until cheese is melted. Repeat with second plate.
- Just before serving, top each nacho with 1 rounded teaspoon tomato salsa and 1 shrimp.
Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Nacho, Sodium 65 mg, Sugar 0 g, TransFat 0 g
ACHIOTE SHRIMP NACHOS
Steps:
- Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
- Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
- While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
- Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
- Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
- Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.
SHRIMP NACHOS
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
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
SHRIMP NACHOS WITH TOMATILLO SALSA RECIPE
Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.
Provided by Yvonne Ruperti
Categories Snacks
Time 35m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and preheat to 375°F. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside.
- Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses.
- In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.
- Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado. Serve immediately.
FRESH SHRIMP AND AVOCADO NACHOS
I'm a fan of shrimp, and my family loves nachos. When I combined those favorites and added fresh avocado, the result was a cool yet satisfying snack. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 264 calories, Fat 16g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 542mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
NACHOS WITH FRUIT SALSA
A sweet, creamy and fruity dessert nacho to serve as an appetizer, after your hot and spicy Mexican meal or to serve as a special treat at breakfast.
Provided by Karen From Colorado
Categories Sauces
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chopped and drained fruit in a small bowl.
- Cover and chill for up to 4 hours.
- Combine sugar and cinnamon in a shallow dish.
- Brush 1 tortilla at a time lightly with water on both sides.
- Cut tortilla into 6 wedges.
- Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
- Arrange in a single layer on a foil lined baking sheet, sugared side up.
- Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
- While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
- Stir over low heat until sauce is smooth.
- To serve nachos, mound chips on individual serving plates.
- Pour some of the sauce over chips.
- Top with fruit salsa.
SALSA-BAKED SALMON NACHOS
This is one of my favorite methods for cooking salmon! Baked on a bed of onions and jalapeno peppers and thickly covered with seasoned salsa, the salmon stays moist and tender without giving your kitchen any fishy smell. Even though these nachos don't contain cheese, they're topped with a rich sour cream drizzle which makes them every bit as decadent as real nachos.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
- Combine salsa, ground chipotle, and cumin in a bowl.
- Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
- Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
- Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
- Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.
Nutrition Facts : Calories 857.5 calories, Carbohydrate 50.3 g, Cholesterol 113.4 mg, Fat 53.5 g, Fiber 12.5 g, Protein 50 g, SaturatedFat 12 g, Sodium 1110.3 mg, Sugar 6.7 g
SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA
I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.
Provided by SarasotaCook
Categories Mexican
Time 30m
Yield 6-8 Individual servings, 6-8 serving(s)
Number Of Ingredients 31
Steps:
- Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
- Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
- Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
- Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
- Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
- As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!
Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4
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