Shrimp are ideal for the dog days of summer. They require a nanosecond of cooking and are great served chilled. Here, they elevate spicy nachos to dinner-course level, providing simple and refreshing nourishment.
Nachos with Shrimp and Avocado Tomato Salsa
Salsa ingredients:
- 2 ripe avocados, peeled, pitted and diced
- 1 tomato, stemmed, seeded finely diced
- 1 jalapeño pepper, stemmed, seeded and minced
- ¼ cup finely chopped red onion
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
- ½ teaspoon ground cumin
- ½ teaspoon salt
Nacho ingredients:
- 8 ounces tortilla chips
- 3cups shredded Monterey Jack cheese
- ¾ pound medium shrimp, sautéed or grilled and peeled
- 2 green onions, white and green parts thinly sliced
- ½ cup cilantro leaves, loosely packed
To prepare salsa, place all ingredients in a medium bowl. Stir to combine.
Preheat oven broiler. Spread tortilla chips in a 13-by-9-inch baking pan. Sprinkle half the cheese over chips. Arrange shrimp over cheese and sprinkle remaining cheese over shrimp. Broil about 6 inches from heat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop spoonfuls of salsa over nachos. Sprinkle green onions and fresh cilantro all over. Serve immediately. Serves 8.
— Recipe and photo by Lynda Balslev
