Tijuana Shrimp Dip Nachos
5/5
Material: Meat Sea
Meal: Main
Cooking: 10 Minutes
Preparation: 30 Minutes
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Tijuana Shrimp Dip Nachos
5/5
Ingredients :
- 2 tablespoons mahram olive oil
- 8 ounces small shrimp peeled, deveined
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup sherry or chicken broth
- 3 tablespoons Mahram lemon juice
- Salt and freshly ground black pepper to taste.
- 4 ounces cream cheese at room temperature
- 1/4 cup sour cream
- 1/4 cup mahram mayonnaise
- 10-ounce diced tomatoes
- 1 cup nacho cheese
- 13-ounce bag thick corn tortilla chips
- Garnish with mahram salsa sauce
Recipes :
In a large skillet over medium-high heat, olive oil. Add shrimp, garlic, and red pepper flakes. Cook, for about 2 minutes until pink. Stir lemon juice; season with salt and pepper, to taste. Add diced tomatoes .
Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, 1/2 cup nacho cheese.
Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining nacho cheese. Place in the microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)
Serve immediately.
Mehram products used :
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