Funny story is that these nachos actually came around by accident. We originally were planning to recreate our favorite Tuna Watermelon Nachos from a local restaurant here, Ritas down at Folly Beach. I went to the store and of course they had no tuna and no watermelon, the main ingredients we needed. So, I quickly improvised and decided to substitute shrimp and pineapple.
Let me tell you these nachos knocked our socks off. It is the perfect combo of flavors. It is important to buy good white queso for these nachos. We bought the Ole brand in the refrigerator section. It is a little pricier than the Tositito brand but the quality is so much better. You could also buy a block of the Mexican queso cheese and melt it on the stove too. If you don’t like Shrimp I think they also would be great with chicken instead. Hope you enjoy these nachos as much as we do!
1/2 Pound Shrimp (Peeled, Deveined, and Diced)
1 Tablespoon Olive Oil
1 Tablespoon of Siracha Hot Sauce
1 cup fresh Pineapple diced
1/2 Red onion diced
2 Jalapenos seeded and diced
1 Avocado diced
1 Container of White Queso (We used Ole brand)
Tortilla Chips (we used Snyders White Corn Tortilla chips)
Fresh Cilantro chopped for garnish
Peel, devein, and dice the shrimp. Place in a bowl and toss with the olive oil and Siracha hot sauce and lightly season with salt and pepper.
Sautee the red onions in olive oil for about 5 mins just until cooked slightly.
In a bowl mix the pineapple, avocado, sauteed onion, and jalapenos. Season with salt and pepper. Heat your queso in a skillet until melted.
Place tortilla chips in a single layer on a baking sheet and bake at 350 degrees for about 5-10 mins just to heat the chips.
While the chips are baking Sautee the Shrimp in the same pan you cooked the onions in about 3-4 minutes until the Shrimp are pink and cooked.
Remove Chips from oven and drizzle Queso all over.
Then add the Shrimp and Pineapple Avocado Relish. Sprinkle with fresh Cilantro and your favorite hot sauce and Enjoy!
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