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How to Make Blackened Shrimp Nachos and Salad

blackened shrimp nachos with melted cheese and peppers on a white plate with bowls of salsa and guacamole sitting on a cutting board

I do love football season and all the delicious home-gating dishes I create. This season I decided to up my game with a Restaurant-Style Blackened Shrimp Nachos. And since my wife’s not a big fan of tortilla chips I also made a Blackened Shrimp Salad with a side a chips, hoping I could tempt her to try them. As a chef, I’ve always loved shrimp and loved working with shrimp in my dishes. I almost feel like Bubba from Forrest Gump when I start talking about all the different ways I can serve shrimp. And blackening my favorite gulf shrimp adds another level of deliciousness to those sweet treats from the gulf. Let’s start by gathering the ingredients we need to make my Blackened Shimp Nachos. In Chef Speak this is called the Mise en Place which translates into Everything in its Place. Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish. In my quest to use better ingredients I opted for Organic Blue Corn Tortilla Chips from my favorite Mexican tortilla company Mission. Feel free to use the chips of your choice. Do I have to use peppers in my nachos? No, you don’t. These are your nachos and you can make them how you want them. I’m not as big a fan of heat, so plain jalapenos don’t always thrill me. But pickled jalapenos can be a nice addition….

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