Category Archives: Appetizers

Above & Beyond – Shrimp & Avocado Nachos

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Nachos are a popular staple at sporting events, movie theaters, and casual dining establishments in the United States. They are served as a snack, an appetizer, or a main dish. Nachos are adaptable to a variety of tastes with an abundance of topping options. I always assumed they were a Mexican dish, but I never knew the story behind the creation of nachos until I started writing about today’s recipe. I was partially right. While their beginnings are Mexican, this favored snack was concocted for Americans.

The Victory Club in Piedras Negras, Mexico was a popular spot for Americans from just across the border in Eagle Pass, Texas in 1943. The maître d’ at the restaurant, Ignacio Anaya, created the dish for a group of American military wives who were looking for a snack. With the kitchen closed for the evening, Anaya improvised and covered tortilla chips with shredded cheese and sliced jalapenos. Nacho, a common nickname for Ignacio, became the name for the dish created by Anaya. The recipe became popular in that area and then spread throughout the region. The continued popularity of nachos is a testament to their versatility. 
 
Two of the base elements from those original nachos are present in this dish. But there is so much more to these! Tomatoes, tomatillos, onion, avocado, and lettuce dress up the tortillas, and the addition of seasoned shrimp elevates these from a simple snack to a delectable meal. Avocado cream provides the finishing touch to the dish.

Shrimp & Avocado Nachos

Shrimp & Avocado Nachos (adapted from tasteofhome.com) Total Time Required: 60 minutes, Prep: 25 minutes, Chilling Time: 30 minutes, Cook Time: 5 minutes, Makes: 10 servings

Ingredients:

  • 4 plum tomatoes, chopped
  • 3 tomatillos, husked and chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 small onion, chopped
  • 1/4 cup minced fresh cilantro
  • 4 tablespoons olive oil, divided
  • 3 tablespoons lime juice, divided
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Mexican blend or fajita seasoning
  • 1 pound large peeled and deveined shrimp, thawed
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 8 cups tortilla chips
  • 1 cup shredded lettuce

Directions:

In a large bowl, combine the tomatoes, tomatillos, peppers, onion, cilantro, 3 tablespoons of the oil, 1 tablespoon of the lime juice, the vinegar, garlic, sea salt, and oregano. Cover and refrigerate until chilled, at least 30 minutes.

Combine the veggies with the dressing ingredients.

Meanwhile, in a medium bowl, toss the shrimp with the Mexican or fajita seasoning and one tablespoon of the oil. In a large skillet, cook the shrimp for 2 – 3 minutes, turning once, until they are opaque and cooked through.

Toss the shrimp with the seasoning and some oil and cook them.

Stir the shrimp into the seasoned veggies when the veggies are done chilling. Continue to chill the mixture until ready to serve.

Add the shrimp to the marinating vegetables.

Just before serving, make the avocado cream. In a small bowl, mash 1 avocado with the sour cream and 1 tablespoon of the lime juice until smooth. Cube the remaining avocado and toss it with the remaining 1 tablespoon of lime juice.

Make the avocado cream.

To serve, arrange the chips on a large platter. Top the platter with the shrimp mixture and cubed avocado.

Top the tortilla chips with the shrimp and veggie mixture.

Top the nachos with the avocado cream and the lettuce.

Top the nachos with the avocado cream . . .

. . . and the lettuce.

Serve immediately.

Serve & enjoy!

A simple snack is transformed into a delicious meal!  ~Linda

Shrimp & Avocado Nachos (adapted from tasteofhome.com) Total Time Required: 60 minutes, Prep: 25 minutes, Chilling Time: 30 minutes, Cook Time: 5 minutes, Makes: 10 servings

Ingredients:

  • 4 plum tomatoes, chopped
  • 3 tomatillos, husked and chopped
  • 4 jalapeno peppers, seeded and finely chopped
  • 1 small onion, chopped
  • 1/4 cup minced fresh cilantro
  • 4 tablespoons olive oil, divided
  • 3 tablespoons lime juice, divided
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sea salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Mexican blend or fajita seasoning
  • 1 pound large peeled and deveined shrimp, thawed
  • 2 medium ripe avocados, peeled and pitted, divided
  • 1/2 cup sour cream
  • 8 cups tortilla chips
  • 1 cup shredded lettuce

Directions:

In a large bowl, combine the tomatoes, tomatillos, peppers, onion, cilantro, 3 tablespoons of the oil, 1 tablespoon of the lime juice, the vinegar, garlic, sea salt, and oregano. Cover and refrigerate until chilled, at least 30 minutes.

Meanwhile, in a medium bowl, toss the shrimp with the Mexican or fajita seasoning and one tablespoon of the oil. In a large skillet, cook the shrimp for 2 – 3 minutes, turning once, until they are opaque and cooked through.

Stir the shrimp into the seasoned veggies when the veggies are done chilling. Continue to chill the mixture until ready to serve.

Just before serving, make the avocado cream. In a small bowl, mash 1 avocado with the sour cream and 1 tablespoon of the lime juice until smooth. Cube the remaining avocado and toss it with the remaining 1 tablespoon of lime juice.

To serve, arrange the chips on a large platter. Top the platter with the shrimp mixture and cubed avocado.

Top the nachos with the avocado cream and the lettuce. Serve immediately.