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.
Shrimp Nachos With Tomatillo Salsa
About This Recipe
|Yield:||makes one 13- by 9-inch pan|
|Active time:||15 minutes|
|Total time:||35 minutes|
|Special equipment:||13- by 9-inch pan, food processor|
|This recipe appears in:||Shrimp Nachos With Tomatillo Salsa|
- 10 ounce bag tortilla chips
- 1 1/2 pounds shrimp, peeled and deveined
- 2 teaspoons zest and 2 tablespoons juice from 3 limes, divided
- 2 jalapeños, seeded, divided
- 8 ounces tomatillos, quartered
- 1 small onion, rough chopped
- 1 cup packed cilantro, divided
- 12 ounces Monterey Jack cheese, shredded
- 1 ripe avocado, chopped
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.
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.
In a small saucepan, cook shrimp over medium heat, stirring, until just cooked through, about 2 minutes.
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.