Spicy Shrimp Nachos Food

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.

ULTIMATE SPICY NACHOS

Steps:

• For the sauce: In medium saucepan over medium heat, add the butter, garlic and jalapeno. Saute for 3 minutes, and then sprinkle in the flour. Cook, stirring frequently, until you create a blond roux, about 5 minutes. Add the milk, cheese and mustard and use a whisk to stir all together. Season with salt and pepper and let cook for 5 minutes on low.
• For the nachos: Shred the chicken and place into a medium bowl. Pour in the barbecue sauce and mix well to combine. Arrange the tortilla chips on a platter and spread the chicken over the chips. Pour the warm cheese sauce over the top and sprinkle with the jalapenos and cilantro. Garnish with dollops of the sour cream.

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.

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.