This shrimp nacho is a nice way to kick up post holiday meals. The shrimp is marinated in lime and tequila and then served over a bed of nachos. Even better about this recipe its a quick heat up in the oven—or brave hearts can take it outside to the grill for a smoky flavorful addition.
Cilantro Shrimp Nachos
Makes One Platter of Nachos
chefgeorgehirsch.com | From George Hirsch Living it UP! cookbook
1 pound large shrimp 26-30, peeled deveined and marinated
1/4 cup cooked or canned black beans
1/4 cup corn, cooked or grilled off the cob
2 green onions, chopped
6 jalapeno peppers, grilled & sliced
4 cups tortilla chips (assorted, blue corn, red corn, and yellow corn)
1 Tablespoon cilantro, roughly chopped
1/2 cup jack cheese, shredded
For the Shrimp Marinade:
1/4 cup lime juice
2 oz Tequila
2 Tablespoons cilantro
1 Head caramelized garlic
1 Tablespoon hot sauce
1 teaspoon cumin
2 Tablespoons corn syrup
In a medium bowl, combine all marinade ingredients. Add shrimp and allow to marinate 20 minutes in the refrigerator, drain and save marinade.
Pre-heat a grill or saute pan. Pour in the reserved marinade and bring to a quick boil. Add shrimp and cook on high heat for 4-5 minutes or until shrimp is cooked. Remove cooked shrimp from pan and reserve.
To assemble nachos- on an oven proof or grill pan, place tortilla chips, beans, corn, green onions, jalapenos, cooked shrimp and cheese. Warm on covered grill until nachos are warm and cheese melts. Top with fresh cilantro and serve with pico de gallo and guacamole.
