Shrimp Nachos

We love this fresh take on a classic game-day indulgence. Chips are topped with cheese and shrimp, avocado and tomato. Finish them with Ousley Ouch's Habanero Peach Mango Salsa for a light, bright snack.
February 02, 2016

Ingredients

  • 8 ounces tortilla chips
  • 3 cups Monterey Jack cheese, shredded
  • 3/4 pound medium shrimp, sauteed or grilled
  • 1 avocado, chopped
  • 1 cup Ousley Ouch Habanero Peach Mango Salsa
  • 2 green onions, white and green parts thinly sliced
  • 1/2 cup cilantro leaves, loosely packed

Preparation

1. Preheat oven broiler. Spread tortilla chips in a 13x 9-inch baking pan and sprinkle with half of the cheese. Arrange shrimp over cheese and cover with remaining cheese. Broil about 6 inches form heat source until cheese is melted and bubbly, 3 to 5 minutes. Remove from oven and drop avocado and spoonfuls of salsa over nachos. Top with green onions and fresh cilantro. Serve immediately. 

Ousely Ouch Salsa is available at stores locally and online at ousleyouch.com

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Ingredients

  • 8 ounces tortilla chips
  • 3 cups Monterey Jack cheese, shredded
  • 3/4 pound medium shrimp, sauteed or grilled
  • 1 avocado, chopped
  • 1 cup Ousley Ouch Habanero Peach Mango Salsa
  • 2 green onions, white and green parts thinly sliced
  • 1/2 cup cilantro leaves, loosely packed
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