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NACHO-CRUSTED SHRIMP AND GUACAMOLE




Source of Recipe


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List of Ingredients







Serves 4

• 4 ounces nacho- flavored corn chips

• 1 pound peeled and cleaned jumbo shrimp, thawed if frozen

• 1/4 cup mayonnaise

• 1 cup refrigerated guacamole

• 1/3 cup chunky salsa, any heat level

• Oil for frying

Crush the nacho chips to a fine powder (use a food processor or put them in a sealable plastic bag and crush with a rolling pin). Place on a sheet of foil. Coat the shrimp with mayonnaise and then with the nacho crumbs. Set on a sheet of foil. Combine the guacamole and salsa and set aside.

Heat 2 inches of oil in a large, deep skillet to 350 degrees (the end of a wooden spoon dipped into the hot oil will cause bubbling within 5 seconds). Fry the shrimp until they are firm and the coating is brown and crispy. Remove from the oil with a slotted spoon and drain for a few seconds. Serve with the guacamole mixture for dipping.


Recipe