Off Skillet Empire: Grilled Shrimp Nachos

Last weekend, I had a big group of people coming over, and I found the perfect poolside recipe to make (just doubling the quantities) - grilled shrimp nachos! Bubba never mentioned "shrimp nachos", but he was missing out.



-1 lb shrimp
-1 tsp chili powder
-1 tsp cumin
-1/2 tsp salt
-3 tsp olive oil
-3 tbsp lime juice

Cheese sauce:
-2 tbsp olive oil
1/2 yellow onion, diced
-2 jalapeno peppers, diced
-2 cloves garlic, minced
-8 oz package cream cheese
-12 oz shredded pepperjack
-2 tsp hot sauce

-1 can black beans, drained
-1 bag tortilla chips
-2 diced tomatoes
-Large aluminum cooking pan (disposable)

Start by peeling and deveining the shrimp. Mix the shrimp ingredients together in a medium bowl. Toss the shrimp in the marinade and let soak for an hour or two. Heat the grill to 250°F to 300°F, and soak the skewers in water at least 30 minutes before grilling.

Sautee the onions in olive oil, add the garlic and jalapenos, then add the room temperature cream cheese. Add in the pepperjack and hot sauce, and milk if too thick. Keep on low heat.

Skewer the shrimp and put on the grill for a few minutes until cooked, then remove from heat. Layer half the nachos in the aluminum pan, top with half the cheese sauce, 1 tomato, shrimp, and half the black beans. Repeat for the top layer.

Turn up the grill to 350°F and place the aluminum pan on the grill for ~10 minutes. Serve and watch as the hungry folks go to town.


As always, I welcome any comments, suggestions, criticisms, insults, etc. Enjoy!

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