"Over the years, I've made dozens of riffs on nachos, like this shrimp-and-guac combo. The one thing they all have in common? They're 'nacho average nachos!'" —Rachael Ray

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

Gallery

Credit: Photography by Nicole Franzen

Recipe Summary test

Yield:
4 to 6
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Ingredients

Pico de Gallo
Guacamole
Nachos

Directions

Instructions Checklist
  • Preheat the oven to 425°.

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  • For the pico, in a small bowl, mix the onion, peppers, garlic, lime juice, and hot sauce; season with salt. Let stand a few minutes to draw out the liquid, then toss with the tomatoes, cumin, and cilantro.

  • For the guacamole, in a small bowl, mix the avocado, onion, garlic, and lemon juice; season with salt.

  • In a medium bowl, toss the shrimp, garlic, Old Bay, and chile powder. Season with salt and pepper.

  • Heat a large cast-iron skillet over medium-high. Add the oil, one turn of the pan. Add the shrimp. Cook, turning once, until opaque in the centers and browned at edges, about 3 minutes. Add the lime juice and butter to the skillet; toss with the shrimp. Transfer the shrimp and juices to another medium bowl.

  • Arrange the chips on a large rimmed baking sheet. Bake until toasted, 2 to 3 minutes. Sprinkle with half of the cheese. Top with the shrimp; sprinkle with the remaining cheese. Broil until the cheese melts, about 3 minutes. Top with the pico, guacamole, and jalapeños.

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