Diablo Shrimp Nachos Recipe
Turn your Sun Basket taco dinner into nachos worthy of your Oscar party. Cut the tortillas into wedges and bake them to make healthy chips. Serve with a batch of our micheladas.
Diablo Shrimp Nachos
In your bag
¼ pound shredded green cabbage such as Savoy
Sun Basket quick-pickle brine (apple cider vinegar – maple syrup)
1 green or red fresh chile such as jalapeño or serrano, optional
8 Mi Rancho 100% corn tortillas
10 ounces wild Gulf or tail-on jumbo shrimp
Sun Basket diablo sauce (tomatoes – olive oil – tomato paste – fresh garlic – salt – dried New Mexican chile – coriander – dried Mexican oregano)
1½ ounces queso fresco
¼ cup roasted pumpkin seeds
3 or 4 sprigs fresh cilantro
From your pantry
Kosher salt, freshly ground black pepper, neutral oil
Colander, medium bowl, large frying pan, sheet pan
1 Quick-pickle the cabbage; cook the poblano and fresh chile
Heat the oven to 350°F
- In a medium bowl, combine the cabbage and quick-pickle brine, let stand, stirring occasionally, while you prepare the rest of the meal.
- Remove the stem, ribs, and seeds from the poblano and fresh chile; coarsely chop the poblano and finely chop the chile. Wash your hands after handling.
In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the poblano and as much fresh chile as you like, season with salt, and cook, stirring occasionally, until softened and lightly charred, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the peppers cook, prepare the tortillas.
2 Bake the tortilla chips
- Cut the tortillas into wedges.
On a sheet pan, drizzle the tortilla wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and bake, turning once halfway through, until crisp, 10 to 12 minutes.
While the tortilla wedges bake, prepare the shrimp and garnishes.
3 Cook the shrimp
- Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
- Juice half the lime; cut the other half into wedges for garnish. [Juice 1 lime; cut the other lime into wedges.]
- Using tongs or a slotted spoon, remove the cabbage from pickling liquid.
In the same pan used for the poblano, if dry, add 1 teaspoon [2 tsp] oil. Warm over medium-high heat until hot but not smoking. Stir in the shrimp, season lightly with salt and pepper, and cook until just opaque, about 1 minute. Add the diablo sauce, reduce the heat to low, and cook, stirring once or twice, until the shrimp are firm and cooked through, 2 to 3 minutes for regular shrimp, 3 to 4 minutes for jumbo shrimp. Remove from the heat. Stir in the lime juice and season to taste with salt and pepper.
Transfer the tortilla chips to individual plates or serving platter, top with the cabbage, poblano, shrimp, and any remaining diablo sauce. Crumble the queso fresco on top. Garnish with the pumpkin seeds, cilantro sprigs, and serve with the lime wedges.
Market Watch: Poblanos are green, mildly spicy chile peppers popular in Mexican cooking, but they are grown organically in limited numbers. You may receive an organic green or yellow bell pepper in your bag instead; if so, follow the instructions as written for the poblano.
Nurition per serving: Calories: 620, Protein: 36g (72% DV), Fiber: 14g (56% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 195mg (65% DV), Sodium: 1360mg (57% DV), Carbohydrates: 75g (25% DV), Total Sugars: 19g, Added Sugars (Maple Syrup): 6g (12% DV). Not a significant source of trans fat.