Asian Shrimp Nachos Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread tortilla chips onto the prepared baking sheet.
• Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
• Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Steps:

• In a large bowl, combine the shrimp, cheese, chilies, onions and olives. Combine the mayonnaise and cumin; add to shrimp mixture and toss to coat. , Drop by tablespoonfuls into tortilla scoops. Place on ungreased baking sheets. Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Steps:

• Fill frying vessel with enough oil to cover 2 inches.
• Cut Wonton Wrappers in half to make an easier-to-eat size chip.
• Fry Wonton Wrappers on medium about 40 seconds each flipping half way though until golden brown.
• Set on paper towels and immediately salt. Move to serving dish and top with coleslaw mixture.
• Cut each shrimp into 3 pieces and toss in the corn starch to dredge. This will give you a light crunchy texture.
• Fry shrimp in batches on medium high about 2 minutes for each batch stirring with spider or slotted spoon to prevent clumping.
• Toss shrimp in sweet chilli sauce and assemble a spoonful atop each Wonton chip.
• Drizzle with yum yum sauce and serve.

Steps:

• 1. In a small pot (medium high heat) add cooking oil.
• 2. While the oil is warming, Cut 5 won ton wrappers into triangles. Big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
• 3. In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
• 4. As the cheese begins to melt, begin frying your triangles. Remove when lightly golden using a slotted spoon. Dry on paper towels.
• 5. Transfer your triangles to a serving dish.
• 6. Return to your salsa-cheese mixture. Add black beans. Cook 1 minute.
• 7. While the beans are warming, Grab a saute pan and cook the shrimp in a little butter til bright orange. This should only take a minute or so.
• 8. For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
• 9. Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
• 10. Top with shrimp and more of the mixture.
• 11. Garnish with scallions and cilantro.
• 12. Serve the barbecue sauce on the side or drizzled on top,.

Steps:

• Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
• Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
• Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.