Shrimp Nachos Recipe Mexican Recipes

CITRUS SHRIMP NACHOS

Citrus Shrimp Nachos image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 24 canapes

Number Of Ingredients 16

Ingredients

12 ounces cooked cocktail shrimp, tails removed
1/2 cup diced jicama
1/2 cup diced mango
2 tablespoons diced pimentos
2 tablespoons fresh cilantro leaves
3 scallions, green and white parts, thinly sliced
1/2 cup olive oil
1/4 cup orange juice
2 tablespoons honey
2 teaspoons jalapeno hot sauce
1/2 teaspoon kosher salt
Zest and juice of 1 lime
Freshly ground black pepper
24 substantial round tortilla chips
1/2 cup crumbled queso fresco
1/4 cup fresh cilantro leaves

Steps:

For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

ACHIOTE SHRIMP NACHOS

Achiote Shrimp Nachos image

Provided by Antonia Lofaso

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 27

Ingredients

16 medium shrimp, peeled, deveined and butterflied
2 tablespoons achiote paste
1 teaspoon kosher salt, or to taste
Canola oil, for deep-frying
16 fresh 3-inch whole corn tortillas
2 cups Black Bean Puree, recipe follows
2 1/2 cups Queso, recipe follows
1 ripe avocado, peeled, pitted and diced
2 cups pico de gallo
3 tablespoons sliced pickled Fresno chiles or other pickled chiles
1/4 cup chopped cilantro
1/4 cup canola oil
1/2 yellow onion, finely diced
1 jalapeno, roughly chopped (leave the seeds in)
1 tablespoon ground coriander
1 teaspoon ground cumin
Two 15 1/2-ounce cans black beans, drained
1 1/2 cups chicken stock
1 cup Mexican crema
Kosher salt
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons all-purpose flour
2 cups milk
2 cups heavy cream
2 teaspoons kosher salt
4 cups shredded sharp Cheddar
4 cups shredded jalapeno Jack cheese

Steps:

Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.

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