These simple and addictive shrimp and jalapeno nachos are not only a nice alternative to more common versions, but a great reminder of how this iconic snack was actually intended to be served. Contrary to current fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of florescent gold cheese sauce.
The earliest versions were made by simply broiling a single layer of cheese-topped chips, which were then garnished with jalapeno peppers – simple and elegant, with every chip genetically identical to the next. Over time we’ve added hundreds of toppings, as well as replaced the broiled (real) cheese with something that you can also use to grease an axel.
Don’t get me wrong, I enjoy the aforementioned version just as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit a simpler time in American snacking. If you’re planning to party, I wish you a fun and safe Cinco de Mayo, and hope you give these very tasty chips a try. Enjoy!
Ingredients for 4 Portions:
1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are ideal for this)
1 tbsp vegetable or olive oil
pinch of cayenne
1/4 tsp ground chipotle pepper
salt and pepper to taste
50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin
about 3 1/2 cups of shredded Monterey Jack or cheddar cheese
avocado creama (1 avocado, 1 cup sour cream, and juice of 1 lemon or 2 limes; liquefied in a blender)
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