Cheddar Shrimp Nachos Recipes

CHEDDAR-SHRIMP NACHOS

Steps:

• Heat large cast iron skillet on high heat until very hot and starts to smoke. Add 1 Tbsp. dressing, shrimp, red peppers and seasoning; cook and stir 1 to 2 min. or until shrimp is heated through and evenly coated with dressing mixture. Stir in remaining dressing.
• Cover large microwaveable plate with layers of half each of the chips, shrimp mixture and cheese. Repeat layers.
• Microwave on HIGH 1 to 2 min. or until cheese is melted, rotating plate after each minute. Top with onions, cilantro and jalapenos.

CHEDDAR-SHRIMP NACHOS

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon dressing, bell pepper, and shrimp to skillet. Sprinkle shrimp with blackened seasoning. Stir to combine. Cook until shrimp is pink on one side, about 2 minutes. Flip shrimp over and cook until completely pink, 2 to 3 minutes. Stir in remaining dressing.
• Spread out 1/2 of the chips on a large serving platter. Top with 1/2 the shrimp mixture and 1 cup cheese. {Spoon shrimp and peppers out of the pan, don't pour the dressing everywhere.} Repeat layers. Microwave for 2 minutes, or until cheese is melted.
• Remove from microwave. Top with jalapeno, cilantro, and green onion. Drizzle with sour cream. Serve immediately.

CHEDDAR SHRIMP NACHOS RECIPE

Steps:

• Heat a large skillet until it is very hot.
• Add 1 tablespoon Italian dressing, shrimp, red peppers, and seasoning; cook and stir 1-2 minutes or until the shrimp is heated through and evenly coated with the dressing mixture.
• Stir in the remaining dressing.
• Cover a large microwaveable plate with a layer of half each of the chips, shrimp mixture, and cheese. Repeat the layer.
• Microwave on high for 1-2 minutes until the cheese is melted.
• Top with onions, jalapeno, and cilantro and serve.

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.

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

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:

• Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each tortilla scoop and place on baking sheets.
• Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

ASIAN NACHOS WITH PECORINO, CHEDDAR & SHRIMP

Steps:

• 1. In a small pot (medium high heat) add cooking oil.
• 2. While the oil is warming, Cut 5 won ton wrappers into triangles. Big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
• 3. In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
• 4. As the cheese begins to melt, begin frying your triangles. Remove when lightly golden using a slotted spoon. Dry on paper towels.
• 5. Transfer your triangles to a serving dish.
• 6. Return to your salsa-cheese mixture. Add black beans. Cook 1 minute.
• 7. While the beans are warming, Grab a saute pan and cook the shrimp in a little butter til bright orange. This should only take a minute or so.
• 8. For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
• 9. Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
• 10. Top with shrimp and more of the mixture.
• 11. Garnish with scallions and cilantro.
• 12. Serve the barbecue sauce on the side or drizzled on top,.

CAJUN SHRIMP AND ANDOUILLE NACHOS

Steps:

• Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
• Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
• Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.