Seafood Nachos with Shrimp and Chorizo
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Loading...A fun riff on nachos; succulent shrimp with chorizo, topped with queso, on a bed of shatteringly crisp baked wonton chips. It's Seafood Nachos!
Ingredients
- Wonton Chips
- ~24 Wonton Wrappers, cut in half diagonally
- Cooking Spray
- Light Pinch of Kosher Salt
- Queso
- 8 oz. Velveeta Cheese, cubed
- 1/4 cup Milk, plus more if needed to loosen or thin the queso
- 2 tbsp. Pickled Jalapeño Brine (optional)
- Seafood Nachos
- 8-10 oz. Mexican Chorizo
- 1 lb. Cooked Shrimp, defrosted and cut into 1/4-1/2-inch pieces
- Finishing Touches
- 3-4 Scallions, sliced thin
- 1/4 cup Chopped Cilantro
- Hot Sauce
Instructions
Wonton Chips
Preheat the oven to 400 degrees F. Spray one or two sheet pans with cooking spray. Slice store bought wonton wrappers in half diagonally, to make two triangles out of each square wrapper.
Arrange the triangles on the prepared sheet tray in a single layer. Then spray the tops of the chips with more cooking spray. Sprinkle a light pinch of kosher salt over the chips. Bake in the oven for 6-8 minutes, until golden on the edges. Repeat with second batch.
Queso
Cube about 8 ounces of the Velveeta block and place in a small saucepan over low heat. Once the cheese begins to melt, add about 1/4 cup of milk. Keep your eye on it and stir regularly to evenly mix and melt the cheese with the milk.
Stir in a couple tablespoons of pickled jalapeño brine to the queso. This is optional, but it gives the queso a little lift and bite. Either keep the heat on very very low under the queso and continue to regularly stir it, or cut the heat and we can reheat the queso when we are ready to use it.
Seafood Nachos
Start by cooking the chorizo in a skillet over medium heat, breaking it up as it cooks. While the sausage cooks, cut the shrimp into small 1/4-1/2 inch pieces.
Since we are using cooked shrimp, we only want to warm it through. So wait to add the shrimp to the chorizo until the chorizo is cooked through. Once the chorizo is fully cooked, add the shrimp and stir to full mix the shrimp into the cooked chorizo. Let the shrimp warn through for about 1-2 minutes and cut the heat.
Now, if you cut the heat on the queso, get it going again over low or medium heat. Stir to loosen the queso. If it's too thick to pour you can stir in a little more milk or jalapeño brine to loosen the queso.
Then arrange half of the wonton chips on a serving plate or quarter sheet tray.
Drizzle queso over the chips and top with half of the shrimp/chorizo mixture. Drizzle more queso over the meat mixture.
Then repeat the layering: another layer of chips, queso and shrimp/chorizo mixture, topping with a last drizzle of queso. Top with sliced scallions.
Finish the Seafood Nachos with a generous sprinkling of chopped cilantro and a drizzle of hot sauce, if you like.