20140129-shrimp-nachos-edit.jpg

[Photograph: Yvonne Ruperti]

Whether you're not a meat lover or you're just looking to shake things up, shrimp makes one heck of a tasty nacho. Though you might not expect the sweet and briny shellfish to be compatible with cheese, mild Monterey Jack makes an excellent match. A piquant tomatillo-jalapeño-cilantro salsa keeps the flavors fresh, with half of it going into the oven with the chips, and the rest spooned over the top just before serving. This is one nacho plate that won't weigh you down.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: