Post by Chris in NM on Oct 31, 2002 8:14:15 GMT -6
These are quick and easy! 
Grilled Shrimp Nachos
White corn tortilla chips, as many as you like
1 to 1 1/2 c. grated Monterey Jack cheese, 1/2 c. reserved
2 small cans chopped, mild green chilies
1/2 to 1 lb. canned or fresh & grilled med. shrimp*
salsa
sour cream
pickled sliced jalapenos
Layer chicps on a foil-lined cookie sheet as deep as you want. Allow the chips to overlap. Mix together the cheese, minus the reserved amount, and chilies. Sprinkle on top of the chips. Sprinkle the shrimp on top of everything. Add the reserved cheese on top of all and bake at 375 degrees for 5 minutes or until the cheese has melted. Serve warm. Garnish with the salsa, sour cream and jalapenos.
*You may use pre-cooked med. shrimp instead of the canned for a better flavor. I have used both types.
Grilled Shrimp Nachos
White corn tortilla chips, as many as you like
1 to 1 1/2 c. grated Monterey Jack cheese, 1/2 c. reserved
2 small cans chopped, mild green chilies
1/2 to 1 lb. canned or fresh & grilled med. shrimp*
salsa
sour cream
pickled sliced jalapenos
Layer chicps on a foil-lined cookie sheet as deep as you want. Allow the chips to overlap. Mix together the cheese, minus the reserved amount, and chilies. Sprinkle on top of the chips. Sprinkle the shrimp on top of everything. Add the reserved cheese on top of all and bake at 375 degrees for 5 minutes or until the cheese has melted. Serve warm. Garnish with the salsa, sour cream and jalapenos.
*You may use pre-cooked med. shrimp instead of the canned for a better flavor. I have used both types.