Shrimp nachos

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 30 min
  • Cooking 25 min
  • Servings 4
  • Freezing I do not suggest



  • 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



  • 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.