Blackened Shrimp Nachos

 

Blackened seasoning:

paprika

garlic powder

onion powder

Old Bay or Cajun seasoning

dried thyme

fresh ground black pepper

cayenne pepper

dried oregano

 

Pico De Gallo:

4 plum tomatoes, seeded and diced

1 small white onion, finely chopped

2–3 jalapeño peppers, seeded and chopped

fresh cilantro, chopped

Juice from one lime

Kosher salt, to taste

 

For the nachos:

1lb raw medium shrimp, peeled, deveined, tails off

Vegetable oil

1 bag tortilla chips

Mexican cheese blend

Iceberg lettuce

Mexican crema

3 green onions, sliced

Lime wedges, for squeezing

 

In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.

In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.

Heat a little bit of vegetable oil in a large skillet over medium-high heat. Toss the shrimp in a bowl with the blackened seasoning. Add the shrimp and sauté for 3-5 minutes, turning occasionally, until fully cooked.

Layout of the tortilla chips on a large baking sheet or 9X13 baking dish. Top the tortilla chips evenly with the shredded cheese. Place into the oven and bake at 350 degrees until the cheese has melted.

Top with Pico del Gallo, crema, lettuce, shrimp and green onion. Serve with lime wedges, for squeezing.