Cheddar Shrimp Nachos

Name: Cheddar Shrimp Nachos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 48 serving(s)
Ingredients: 3/4 lb peeled deveined, cooked shrimp; 1 1/2 cups shredded cheddar cheese (I used a Mexican blend, already shredded); 1 (4 ounce) can chopped green chilies, drained; 1/3 cup chopped green onion; 1/4 cup sliced ripe olives, drained; 1/2 cup mayonnaise; 1/4 teaspoon ground cumin; 48 tortilla chips, scoops

Submitted by Hey Jude

"This is a quick & easy, last minute appetizer. Adapted from a recipe I found in one of last year's editions of 'Taste of Home'."

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photo by DianaEatingRichly

Ready In:: 25mins
Ingredients:: 8
Serves:: 48

ingredients

³⁄₄ lb peeled deveined, cooked shrimp
1 ¹⁄₂ cups shredded cheddar cheese (I used a Mexican blend, already shredded)
1 (4 ounce) can chopped green chilies, drained
¹⁄₃ cup chopped green onion
¹⁄₄ cup sliced ripe olives, drained
¹⁄₂ cup mayonnaise
¹⁄₄ teaspoon ground cumin
48 tortilla chips, scoops

directions

Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a tablespoon of the shrimp mixture into each tortilla scoop and place on baking sheets.
Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Questions & Replies

If PLACING cooked shrimp in oven for 10 minutes, wouldn't they be over cooked and Tough??

June G.
Do you chop up the shrimp.

del702

Reviews

These work on regular tortilla chips as well; simply sprinkle additional shredded cheese on top after placing the shrimp mixture on each chip. Served with cocktail sauce for dipping - tasty!

MicheleE
Perfect! The recipe didn't say to chop the shrimp, but we did, into about 3 pieces per shrimp. It was SO delicious! The kids loved them too.

DianaEatingRichly
These are fabulous! I took these to a Christmas party and they were the first thing to go. I followed the recipe to the letter and the only thing I would change next time is to use a little less filling in each scoop. I had them mounded up, but think they might actually taste better with less filling so you get a little more "crunch" factor with every bite. This is a great recipe and I especially love that it is so quick to make. I will be making this again and again. Thanks for posting!

MamaJ
These were very tasty and elegant looking. I made these just as directed, using frozen bay shrimp that I defrosted and patted dry with a paper towel before using. I did not skimp on filling the scoops, but I found that this made more than 48 servings; probably about 72 total.

Ginny Sue
Delicious and ultra easy! I put together Step 1 several hours ahead of time. Then I assembled just enough for the two of us and plan on assembling the rest for other evenings-which is working out great for the two of us. I made this based on Chef#174096' recommendation for the Top Favorites of 2008 Game and am glad I did! I had a 5 ounce container of shrimp so I plugged in 20 servings. I omitted the olives but otherwise made as posted. I can hardly taste the green chiles. Thanks Hey Jude for sharing!

WiGal