Cheesy Shrimp Nachos. Need I say more?
A few years ago, after a particularly exciting and interesting week of teaching, I determined that my Friday night desperately needed nachos. Cheese, you see, is my ultimate comfort food. It is the way to my heart. It solves any problem. On that fateful Friday evening I discovered a recipe on Pinterest by Shaken Together that has been single-handedly responsible for a diet- or two- over the years. I have added a few of my own twists to her recipe to make this delicious concoction I bring before you today. I've found that if I pair it with a Caesar salad, I don't feel quite as bad about eating half of the pan.
Not that I felt that bad about it to begin with.
By the way, if you don't follow me on Pinterest, you can find me here!
A few years ago, after a particularly exciting and interesting week of teaching, I determined that my Friday night desperately needed nachos. Cheese, you see, is my ultimate comfort food. It is the way to my heart. It solves any problem. On that fateful Friday evening I discovered a recipe on Pinterest by Shaken Together that has been single-handedly responsible for a diet- or two- over the years. I have added a few of my own twists to her recipe to make this delicious concoction I bring before you today. I've found that if I pair it with a Caesar salad, I don't feel quite as bad about eating half of the pan.
Not that I felt that bad about it to begin with.
By the way, if you don't follow me on Pinterest, you can find me here!
Once upon a time, some of our friends actually offered to pay us to make these nachos for them for dinner. We declined the money, of course. We could eat these once a week!
So I guess I should start with the most important thing: CHEESE!
What would life be without it?
These delicious nachos will require heaps of both Monterey Jack and Parmesan cheese.
Let's start with beautiful, creamy Monterey Jack.
What would life be without it?
These delicious nachos will require heaps of both Monterey Jack and Parmesan cheese.
Let's start with beautiful, creamy Monterey Jack.
Kick things off by sprinkling about 1 cup of Monterey Jack cheese all over a pan of your favorite tortilla chips. I try to restrain myself to only using about 3/4 of the bag of chips.
Also, it is best to use a large sheet pan with edges.
I love it when a nacho recipe asks you to use a pan with edges.
I love it when a nacho recipe asks you to use a pan with edges.
Pop that into the oven at 350 degrees for just a few minutes, until the cheese is melted. Meanwhile, season and heat up the shrimp. I like to keep it simple: olive oil, lemon juice, garlic, salt, and pepper.
I decided to buy pre-cooked salad shrimp and just heat it up. During the work week, I just don't have the physical and mental fortitude to take on fresh shrimp.
Just sayin'.
Drizzle a couple of tablespoons of olive oil in a skillet on low heat. Add a clove of minced garlic (or a 1/2 teaspoon if you can buy it in the jar).
Just sayin'.
Drizzle a couple of tablespoons of olive oil in a skillet on low heat. Add a clove of minced garlic (or a 1/2 teaspoon if you can buy it in the jar).
Season your shrimp in a bowl with lemon juice, salt, and pepper.
Add them to the garlic/oil mixture and let 'em heat up for a while.
Don't forget your chips! I always set a timer because, inevitably, I will be distracted by Reed, or Oliver, or my phone, or a song on the radio...
Say it with me! "I am a person with self control. I will not eat these chips until they are finished." Repeat this mantra for as long as necessary.
Time to start on the glorious cheese sauce! Add 2/3 cup of milk and 3 ounces of cream cheese to a medium sauce pot to get things rolling.
Time to start on the glorious cheese sauce! Add 2/3 cup of milk and 3 ounces of cream cheese to a medium sauce pot to get things rolling.
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Time for more cheese! I always find myself adding more than my recipe instructs (darn temptation) and then my sauce is too thick. If that happens to you, just add a little milk to the sauce to thin it out.
I'm going to add 1/2 cup of Parmesan, 2/3 cup of Monterey Jack, and 3 cloves of minced garlic to the milk.
I'm going to add 1/2 cup of Parmesan, 2/3 cup of Monterey Jack, and 3 cloves of minced garlic to the milk.
Keep a careful eye on your sauce as everything melts. Stir it often, and don't let the heat get too high! You know it is ready when it is smooth and at a thin enough consistency to pour easily over the nacho chips.
As you stir the cheese sauce, cut the shrimp into small, bite-sized pieces.
Go ahead and spread the shrimp over the baked cheese chips. Sprinkle 1/3 cup of parm on the chips as well, and heat your oven to broil.
Time to pour the cheese sauce! I think I hear a heavenly chorus!
Pop the pan back into the oven for just a couple of minutes, until the cheese is bubbly and the chips are beginning to brown. Keep an eye on them- they'll burn quickly!
Pop the pan back into the oven for just a couple of minutes, until the cheese is bubbly and the chips are beginning to brown. Keep an eye on them- they'll burn quickly!
While the chips are in the broiler, I'll give you a little update on the current state of things. First of all, and I find I am way more excited about this than everyone else I talk to, I repotted my beautiful classroom ivy plant! He (yes, he) was getting pretty cooped-up in his old pot. Look at how beautiful he looks!
I wonder if my students will notice it when I take it back?
I wonder if my students will notice it when I take it back?
Secondly, Reed-man is practicing his senior picture pose. I have a few new camera things, and he is a fun test subject. He is keeping busy with all of his construction toys and blocks until spring shows up. Someday. It is snowing today... the 16th of April and it is 39 and snowing!!
Obviously, there is not much going on around here. Which is kind of a good thing! With Jacob's new job, my coursework at Miami, and the 4th quarter kicking off at work, I'm happy to take "boring" right now.
Plus... I have shrimp nachos!
Plus... I have shrimp nachos!
Look at all of that beautiful cheese! Dig in, baby!
Creamy, warm, deliciously cheesy, these nachos hit my cheesy/salty craving any time!
I can't stop taking pictures! Enjoy!
Shrimp Nachos
Ingredients:
- 1 bag of tortilla chips
- 1 2/3 cup Monterey Jack cheese, shredded
- Approximately 1 cup Parmesan cheese, shredded
- 4 cloves of minced garlic
- 8 ounces of salad shrimp (1 small bag)
- 2 Tablespoons of olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
- 2/3 cup milk
- 3 ounces cream cheese
Instructions:
1. Preheat oven to 350 degrees. Spread about 1/2-3/4 bag of tortilla chips on a large sheet pan.
2. Sprinkle 1 cup of Monterey Jack cheese all over the chips. Bake until cheese is melted, just a couple of minutes.
3. Meanwhile, heat the olive oil on low heat in a medium skillet. Add 1 clove of minced garlic to the oil. Season the shrimp with a squeeze of lemon juice and a generous sprinkle of salt and pepper. Heat the shrimp in the garlic oil for a few minutes. Set aside.
5. Pull your chips out of the oven and heat 2/3 cup of milk in a sauce pot on low heat. Add 3 ounces of cream cheese, 1/2 cup of shredded parm, 2/3 cup shredded Monterey Jack and 3 cloves of minced garlic. Stir until melted, add milk to thin if needed.
6. Heat oven to broil. Spread shrimp on chips along with 1/3 cup of shredded parm. Drizzle cheese sauce all over chips. Broil for a couple of minutes, until cheese is bubbly and chips begin to brown.
- 1 bag of tortilla chips
- 1 2/3 cup Monterey Jack cheese, shredded
- Approximately 1 cup Parmesan cheese, shredded
- 4 cloves of minced garlic
- 8 ounces of salad shrimp (1 small bag)
- 2 Tablespoons of olive oil
- Squeeze of lemon juice
- Salt and pepper to taste
- 2/3 cup milk
- 3 ounces cream cheese
Instructions:
1. Preheat oven to 350 degrees. Spread about 1/2-3/4 bag of tortilla chips on a large sheet pan.
2. Sprinkle 1 cup of Monterey Jack cheese all over the chips. Bake until cheese is melted, just a couple of minutes.
3. Meanwhile, heat the olive oil on low heat in a medium skillet. Add 1 clove of minced garlic to the oil. Season the shrimp with a squeeze of lemon juice and a generous sprinkle of salt and pepper. Heat the shrimp in the garlic oil for a few minutes. Set aside.
5. Pull your chips out of the oven and heat 2/3 cup of milk in a sauce pot on low heat. Add 3 ounces of cream cheese, 1/2 cup of shredded parm, 2/3 cup shredded Monterey Jack and 3 cloves of minced garlic. Stir until melted, add milk to thin if needed.
6. Heat oven to broil. Spread shrimp on chips along with 1/3 cup of shredded parm. Drizzle cheese sauce all over chips. Broil for a couple of minutes, until cheese is bubbly and chips begin to brown.
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