Nachos with shrimp

Yield: 1 servings

Measure Ingredient
1 pounds Large shrimp; shelled, deveined
¼ cup Olive oil
=== MARINADE ===
½ cup Lime juice
1 tablespoon Minced fresh ginger
2 Garlic cloves; thinly sliced
1 tablespoon Finely-chopped cilantro
1 pinch Red pepper flakes
=== SALSA ===
1 Tomato; seeded and diced
3 Green onions; finely chopped
Juice of 1 lime
1 tablespoon Finely-chopped cilantro
Coarse salt
8 ounces Tortilla chips
3 cups Refried black beans
1 cup Grated anejo cheese

In a non-reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the ¼ cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely. Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix. Preheat the broiler. Spread tortilla chips out in an oven-proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.

To serve, top with shrimp salsa. This recipe yields ?? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6310 broadcast 07-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-21-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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