Loaded Shrimp Nachos Recipes

LOADED SHRIMP NACHOS

Loaded Shrimp Nachos image

Provided by admin

Number Of Ingredients 32

Ingredients

1 lb medium or large shrimp (peeled, deveined and tail removed)
1 tbsp chipotle seasoning
3 minced garlic cloves
1 tbsp olive oil
juice of 1 lime
2 tbsp unsalted butter
salt (to taste )
black pepper (to taste )
4 tbsp finely chopped parsley
2 cups sharp cheddar cheese (grated )
1 cup milk
1/2 cup heavy cream
1 tsp garlic powder
1 tsp chili powder
3 tbsp unsalted butter
2 tbsp all purpose flour
1 cup Monterey Jack cheese
1 bag (family size) tortilla chips (make sure the chip is not to thin )
1 cup chopped tomatoes
2 medium size thinly sliced jalapeños
1/4 cup pickled jalapenos
1 can black beans (rinsed )
1/4 cup red onion
1/4 cup sliced black olives
2 Ripe Hass avocados
1 tsp ground cumin
4 tbsp Finley chopped red or white onion
2 minced garlic cloves
salt (to taste )
black pepper (to taste )
1 tbsp lemon juice
2 tbsp finely chopped fresh cilantro

Steps:

In a bowl, mix the shrimp with garlic, Chipotle seasoning, salt and pepper.
In a medium size pan, add oil and the pour in the the shrimp. Sear the shrimp on both sides ( about 1-2 minutes). Then add the butter, lime juice and parsley. Stir ix for about 1 minute then transfer to a bowl and set aside.
In a sauce pan on medium heat, melt the butter. Then add the flour and stir constantly until a thick paste forms ( this will take about 1 to 2 minutes)
Then add the milk and cream stirring constantly until it thickens.
Add the salt, garlic powder and chili powder.
Turn the heat off and add the grated cheese. Stir until mixture is creamy and lump free.
In a small bowl, mix the avocado, onion, garlic, lemon juice, salt and black pepper.
Preheat oven 370
You can use a baking sheet or round cast iron pan. Start by adding the tortilla chips, grated cheese, black beans, cheese sauce, tomatoes, red onions, fresh jalapenos, pickled jalapenos and olives.
Bake for about 15 -20 minutes or until cheese has melted.
Once out of the oven, top it with guacamole, sour cream, shredded lettuce and the shrimp. Enjoy while its warm!

CHEDDAR SHRIMP NACHOS

Cheddar Shrimp Nachos image

"These fun finger foods in tortilla chip scoops are just the thing for cold-weather get-togethers," says Lisa Feld, a field editor from Grafton, Wisconsin.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 dozen.

Number Of Ingredients 8

Ingredients

3/4 pound cooked medium shrimp, peeled and deveined, chopped
1-1/2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/3 cup chopped green onions
1/4 cup sliced ripe olives, drained
1/2 cup mayonnaise
1/4 teaspoon ground cumin
48 tortilla chip scoops

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.

Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 72mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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

LOADED NACHOS

Loaded Nachos image

Probably the greatest nachos ever assembled. Perfect for football. Serve as a giant help-yourself platter or portion onto plates.

Provided by Brian Genest

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 1h

Yield 20

Number Of Ingredients 12

Ingredients

cooking spray
1 (18 ounce) package tortilla chips
1 ½ pounds cooked, Mexican-seasoned ground beef
1 (15 ounce) can black beans, drained
3 medium jalapeno peppers, thinly sliced
3 cups pico de gallo
1 (16 ounce) package shredded medium Cheddar cheese
3 cups queso blanco dip, warmed
¼ head iceberg lettuce, shredded
1 cup sour cream
1 tablespoon water, or as needed
2 stalks scallions, chopped

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 26.9 g, Cholesterol 97.3 mg, Fat 33.8 g, Fiber 3 g, Protein 23.4 g, SaturatedFat 16.2 g, Sodium 1121.1 mg, Sugar 3.1 g

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