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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Parade Magazine 2/22/06 Nachos are a perfect party nosh. Prepare your shrimp before the game. During the Super Bowl, assemble small batches of nachos at a time, so you can serve them warm. Ingredients:
1 tablespoon olive oil |
2 teaspoons lime juice |
1/4 teaspoon chili powder |
1/4 teaspoon cumin |
salt, to taste |
2 teaspoons finely minced garlic |
24 medium shrimp, peeled, deveined and rinsed |
48 large flat tortilla chips |
1 1/2 cups gridiron guacamole |
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice or 1/2 cup prepared salsa, drained |
3/4 cup grated monterey jack cheese |
48 pickled jalapeno peppers, drained and patted dry |
2 tablespoons chopped parsley or 2 tablespoons cilantro |
Directions:
1. In a bowl, combine the oil, lime juice, chili powder, cumin, salt and garlic. Toss with the shrimp; let rest for 15 minutes. Remove shrimp from the marinade. Sauté in a skillet to cook through, about 2 minutes per side. Halve the shrimp lengthwise and set aside, covered, in the refrigerator.
2. Assemble the nachos in batches: Arrange the tortilla chips on baking sheets; place a shrimp half, cut-side down, on each chip. Top each with 1 teaspoon of guacamole; sprinkle with tomato and cheese, then top with a jalapeño slice. Sprinkle with parsley.
3. Just before serving, broil the nachos to melt the cheese, about 1 minute. Serve immediately.
4. Makes 48 nachos. Per nacho: 35 calories, 3g carbohydrate, 1g protein, 2.5g fat, 5mg cholesterol.
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