Shrimp and Jalapeño Nachos: A Delicious Seafood Appetizer

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

Instructions

1. Combine sour cream, avocado, and lemon juice in a blender or food processor. Blend until the mixture is smooth and creamy. Transfer the avocado-cream sauce to a plastic decorating bottle fitted with a long tip. Refrigerate until ready to use.
2. In a bowl, combine the shrimp with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper. Ensure the shrimp is well coated with the spices.
3. Heat a large nonstick pan over high heat. Cook the shrimp in a single layer, ensuring they are barely cooked through and pink, about 1 minute per side. Transfer the cooked shrimp to a plate to cool slightly.
4. Preheat your oven's broiler. Line a baking sheet with aluminum foil and lightly grease the surface to prevent sticking.
5. Arrange tortilla chips in a single layer on the prepared baking sheet. Top each chip with 1 shrimp, 1 jalapeño slice, and a generous pinch of pepper jack cheese.
6. Broil the nachos under the preheated broiler until the cheese is melted and the chips are lightly toasted, approximately 1 minute. Watch carefully to prevent burning.
7. Remove the shrimp and jalapeño nachos from the baking sheet and arrange them on a serving platter. Drizzle generously with the avocado-cream sauce and garnish with a sprinkle of cherry tomatoes and fresh cilantro before serving.

Nutrition

• Calories: 209 kcal
• Fat Content: 15 g
• Fiber Content: 1 g
• Sugar Content: 0 g
• Sodium Content: 278 mg
• Protein Content: 13 g
• Cholesterol Content: 82 mg
• Carbohydrate Content: 6 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g