Shrimp nachos

Preparation 30 min
Cooking 25 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

I wanted to make an original and different nacho recipe. To be enjoyed with Kung Fu Girl wine or any other Riesling from the region!

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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

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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.

Our sommeliers suggest

Vignoble du Marathonien Vendange tardive 2012

Quebec, Canada

Vignoble du Marathonien Vendange tardive is a fruity, extra-sweet Quebec white made from vidal, a late harvest wine, so the grapes were picked late and are very sweet. That sweetness plays against the salty olives, the melted cheese and the shrimp like a sweet and salty snack, and the lime and sour cream keep it fresh. Serve it very cold in a small glass, for the curious. See the product

Flacatoune IPA, 7%

Microbrasserie Charlevoix

Artichoke, black olives and shrimp on nachos: the dish is salty, fragrant and generous. This Belgian IPA brings black pepper and lemon zest that follow the shrimp, and its fizz makes the tray easier to get through. It hides its alcohol well, so take it easy. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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