July 3, 2022

Blackened Shrimp Nachos

As a father of two grown boys (who are both gainfully employed and living on their own, thank God) it is the most challenging, sometimes heart-wrenching, worrisome and yet, most prideful and wonderful thing in the world…being a father. Happy Father’s Day! Now, make dad something good to eat.
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.
blackened shrimp nachos 1
blackened shrimp nachos 2

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