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Shrimp Nachos

Source of Recipe


From "Kevin Belton's New Orleans Celebrations"



List of Ingredients



• Vegetable oil, for frying
  
• 24 (8-inch) tortillas
  
• ½ cup diced red onion
  
• ½ cup diced red bell pepper
  
• 1 jalapeño, seeded and diced
  
• 4 Roma tomatoes, diced
  
• ½ cup chopped cilantro, divided
  
• 2 tablespoons lemon juice
  
• 1 teaspoon kosher salt
  
• 4 tablespoons butter
  
• 1 pound shrimp, peeled and deveined
  
• 2 tablespoons Creole seasoning
  
• 1 tablespoon minced garlic
  
• 1 teaspoon cumin
  
• 2 cups grated Mexican cheese blend
  
• Sour cream, to taste
  






Instructions



1. Preheat oil to 375 degrees.
   
   
2. Cut tortillas in quarters and fry in oil for 1 minute until crisp. Drain on a paper towel-lined plate and sprinkle with salt.
   
   
3. In a bowl, mix onion, bell pepper, jalapeño, tomatoes, ¼ cup cilantro, lemon juice, and salt. Let salsa set for 30 minutes.
   
   
4. Melt butter in a skillet over medium heat. Add shrimp, Creole seasoning, garlic, and cumin. Cook for 5 minutes or until shrimp turn pink and are cooked through.
   
   
5. To assemble, place tortilla chips on platter and sprinkle salsa over chips. Spoon shrimp on next and top with cheese. If you wish, you can plate under broiler for 2 minutes for 2 minutes to melt cheese. Garnish with sour cream and remaining cilantro.
   
   Serves 4