Shrimp nachos

Preparation :30 min Cooking :25 min
Difficulty :easy
Servings :4

I wanted to make an original and different nacho recipe. In collaboration with Washington State Wines, I present to you these shrimp nachos with hearts of palm, black olives and artichoke hearts. To be enjoyed with Kung Fu Girl wine or any other Riesling from the region!

Ingredients

  • Approximately 3/4 of a 275 g bag of restaurant-style Tostitos
  • 300 g northern shrimps
  • 1 can (398 ml) hearts of palm drained, sliced
  • 1 can (398 ml) drained artichoke hearts, quarter cut
  • 1 can (350 ml) black olives, drained, sliced
  • 350 g grated Saint-Benoît cheese
  • 1 1/2 cups grated pizza mozzarella cheese
  • 2 sliced ​​green onions
  • 1 lime halved
  • Sour cream for serving

Preparation

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  • Spread half the tortillas on the baking sheet, add half the ingredients, sprinkle with the juice of half a lime then season with salt and pepper. Add the rest of the tortillas followed by the rest of the ingredients, sprinkle with lime juice then season with salt and pepper.
  • Place in the oven and bake for about 25 minutes or until the cheese is melted! Serve with plenty of sour cream.
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