Sunday, June 30, 2013

Grilled Shrimp Nachos

I am going to let you in on a secret. The secret to good restaurant style nachos is American cheese. Are you surprised? I was! This has been confirmed by two different waitresses, in two different states. In Texas, the cheese was shredded and topped beef, bean and cheese loaded nachos. When we asked the waitress what kind of cheese they use, she looked at us like we were crazy and said "American cheese". In Louisiana, the cheese was melted into a sauce on shrimp nachos. When we asked this waitress, she quickly looked over her shoulder and whispered "American cheese with a splash of milk and jalapenos". She knew she was giving away a treasured secret. I would mention the restaurant but I don't want to get anyone in trouble. These are the nachos I decided to re-create this week. 

Grilled Shrimp Nachos are so different, lots of grill flavor, perfect shrimp, creamy slightly cheesy peppers and onions, piled high on crispy tortilla chips. I made them twice. The first time I used green bell pepper. Dear sister and I loved them. The second time, I used half a green bell pepper and half a poblano pepper. They were a little spicier, but I liked it. I love poblanos! My advice is to use the peppers according to your taste. If serving little ones you may want to just use green bell peppers and skip the jalapenos. I plan to try a whole poblano next time. Trust me there will be a next time. These nachos are really good!

Grilled Shrimp Nachos
Serves 2 as a meal; 4 or more as a starter


18 Shrimp, peeled and deveined
Olive oil
1 onion, sliced into thick slices
1 bell pepper or poblano pepper, deseed and cut into half or thirds
Salt, to taste
3 slices 2 % American cheese
1 Tbsp. pickled jalapeno, minced
3 Tbsp. reduced fat (1%) milk
Tortilla chips


Soak skewers in salted water for 20 minutes (click here for a grilling tip). Preheat grill to medium-high heat. Drizzle shrimp with olive oil, sprinkle with Sazón and place on skewers.

Rub onions and peppers with olive oil and season with salt. Place onions and peppers on the grill. Grill for 10 minutes; 5 minutes a side. Place shrimp on the grill. Grill for 4 minutes; 2 minutes a side. Quarter onions and slice peppers; add to a microwave safe bowl with cheese, jalapeno and milk. Microwave for 30 seconds, stir and microwave for another 30 seconds until cheese has melted into a sauce.

Place tortillas on a platter, top with onion/peppers mixture and grilled shrimp. Enjoy!

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Monday
Memories by the Mile: Tuesday Trivia Link Party - Kentucky
Love Bakes Good Cakes: All My Bloggy Friends
Plaid & Paisley Kitchen: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday
Who Needs a Cape: Super Sunday Party


  1. Your Shrimp Nachos look Amazing:) I love, love Sazon seasoning!! Once in awhile I can find it at the $1.00 store, but not very often. I am so glad you included a recipe for this wonderful spice blend:) Thank you!! Lynn @ Turnips 2 Tangerines

  2. I love poblano peppers too. Thanks for the cheese secret--I wouldn't have thought! I don't think I've ever had shrimp nachos. Must try!
    Thank you for linking, Denise!

  3. Nachos are my favorite! This made my mouth water for real :) Saw you at Love bakes Good Cakes!

    Would like to invite you over to Who Needs a Cape to link up to our Super Sunday Linky Party - it's live right now!

  4. We will just love these Nachos, they look delicious. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  5. Say what?! And all this time I was thinking a cheddar, provolone blend was the way to go! (Although, that does make killer nachos!) I'm curious to try yours :) Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  6. Thanks so much for sharing at last week's All My Bloggy Friends! I can't wait to see what you share this week!


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