Shrimp Nachos
by Katie Chin, Tastemaker in Residence
Hey Cooped Up Cooking with Katie & Becca Fans! Who says nachos must have chicken or meat?
Ingredients
1 Tbsp extra virgin olive oil
1 small shallot, minced
1 lb peeled and deveined medium shrimp
1 package blue corn tortilla chips
8 oz shredded mexican blend cheese
1/2 cup mayonnaise
2 chipotle peppers in adobo sauce, chopped
1/4 cup chopped cilantro
2 Tbsp chopped red onion
2 tsp cumin
Salt and pepper to taste
Instructions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Heat the olive oil in a non-stick skillet over medium high heat. Add the shallot and shrimp and pan-fry until pink, about 4 minutes. Set aside.
Spread tortilla chips onto the prepared baking sheet.
Mix the cheese, reserved shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, red 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.