Shrimp Nachos is a quick dish that can be a meal or served as a part of a heavy appetizer menu.
(Mark Kelly, 2017)
Serves 4 – 6
2 lbs large shrimp, peeled and deveined
1 Tbsp smoked paprika
1 Tbsp garlic powder
2 Tbsp extra-virgin olive oil
1/2 large bag corn tortilla chips
10 ounces shredded Colby Jack cheese
Sour cream, fresh salsa, chopped jalapeno, chopped green onion, and hot sauce to garnish
Preheat oven to 375F.
In a large bowl, season the shrimp with paprika and garlic powder, tossing to coat. Drizzle with oil and toss again.
Place the shrimp on a large foil-lined rimmed baking sheet. Bake for 5 minutes. Flip the shrimp over and bake for another minutes. Remove the shrimp to a room temperature bowl.
Set a rack in the oven 4 inches below the broiler element and turn on the broiler.
Re-line the baking sheet with foil. Arrange a single layer of tortilla chips on the baking sheet. Place the shrimp over the chips. Sprinkle a generous layer of cheese over the shrimp and chips. Broil, watching carefully so as not to burn the chips or overcook the shrimp, until the cheese is melted. Serve warm with you favorite garnishes and hot sauce.