Shrimp Nachos With Tomatillo Salsa
You can never have too many hor d'oeuvre recipes, so give Shrimp Nachos With Tomatillo Salsan a try. This gluten free and pescatarian recipe serves 8 and costs $2.93 per serving. One serving contains 473 calories, 32g of protein, and 26g of fat. Plenty of people made this recipe, and 147 would say it hit the spot. This recipe from Serious Eats requires avocado, cilantro, tomatillos, and lime zest. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 68%, this dish is solid. If you like this recipe, take a look at these similar recipes: Butterflied Shrimp with Habanero Tomatillo Salsa, Shrimp-Salsa Nachos, and Brined Shrimp Skewers with Tomatillo-Avocado Salsa & Grilled Lemon Slices.
Servings: 8
Ingredients:
1 ripe avocado, chopped
1 cup packed cilantro, divided
2 jalapeños, seeded, divided
2 teaspoons zest and 2 tablespoons juice from 3 limes, divided
12 ounces Monterey Jack cheese, shredded
1 small onion, rough chopped
Salt
1 1/2 pounds shrimp, peeled and deveined
8 ounces tomatillos, quartered
10 ounce bag tortilla chips
Equipment:
oven
baking pan
food processor
sauce pan
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat to 375°F. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside. 2 Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses. 3 In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes. 4 Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado. Serve immediately.
Step by step:
1. 1
2. Adjust oven rack to middle position and preheat to 375°F.
3. Spread chips in 13- by 9-inch baking dish. Mince 1/2 jalapeño. Toss shrimp, zest, 2 teaspoons lime juice, minced jalapeño, and 1/2 teaspoon salt; set aside.
4. 2
5. Place tomatillos, onion, remaining jalapeño, 3/4 cup cilantro, and remaining 4 teaspoons lime juice in food processor and pulse until coarse chopped (do not purée), about 4 to 6 pulses.
6. 3
7. In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.
8. 4
9. Scatter cheese over the chips. Spoon half of the salsa over the chips and then scatter the cooked shrimp over the top.
10. Bake until cheese is just melted, about 20 minutes. Top with the remaining salsa, cilantro, and avocado.
11. Serve immediately.
Nutrition Information:
covered percent of daily need
