Dig your chip into lime marinated shrimp, juicy tomatillo-jalapeño-cilantro salsa, and melty mild Monterey Jack cheese.
>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.
- 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.
13- by 9-inch pan, food processor