Name: Shrimp and Jalapeno Nachos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15 servings
Ingredients: 0.5 cup sour cream; 0.5 avocado, peeled and pitted; 0.5 lemon, juiced; 1 pound small Gulf shrimp (50 to 60 per pound), thawed and drained; 1 tablespoon vegetable oil; 0.25 teaspoon ground dried chipotle pepper; salt and ground black pepper to taste; 1 pinch cayenne pepper, or to taste; 50 large (restaurant-style) tortilla chips, or as needed; 2 jalapeno peppers, seeded and very thinly sliced; 3.5 cups shredded pepperjack cheese, or as needed; 15 cherry tomatoes, sliced - or as needed; 0.25 cup chopped fresh cilantro

Ingredients

Instructions

Step 1

Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
Step 2

Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
Step 3

Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
Step 4

Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
Step 5

Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
Step 6

Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
Step 7

Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

Enjoy your meal!