shrimp and jalapeno nachos

Ingredients

• Servings: 50
• 1/2 cup sour cream
• 1/2 avocado, peeled and pitted
• 1/2 lemon, juiced
• 1 pound small gulf shrimp (50 to 60 per pound), thawed and drained
• 1 tablespoon vegetable oil
• 1/4 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 1/2 cups shredded pepperjack cheese, or as needed
• 15 cherry tomatoes, sliced - or as needed
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• 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.
• place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
• 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.
• preheat the oven's broiler. line a baking sheet with aluminum foil and lightly grease the foil.
• lay tortilla chips the prepared baking sheet in a single layer. place 1 shrimp each chip. add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
• broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. watch carefully; chips will burn quickly.
• remove nachos from baking sheet and arrange a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.