Red Lobster Shrimp Nachos/Pic

[Roxy15]

I haven’t made this... they are suppose to taste like Red Lobster’s.

 

Red Lobster Shrimp Nachos:

 

1 Cup Cheddar Cheese, Mild
1/4 Cup Monterey Jack Cheese, Mild
4-oz.s Cream Cheese
1/4 Cup Milk
1/2-lb. Raw Peeled & Deveined Shrimp
2 Roma Tomatoes, Diced
1 Red Onion, Chopped Fine
1 Tsp. Jalapeno Pepper
***Use More If You Like Spicy!
Crab Boil Seasoning, To Taste-(Opt.)
2 Tsp. Chopped Cilantro
2 Or 3 Slices Of Fresh Jalapeno Peppers
2 T. Sour Cream
4-oz.s Tortilla Chips

 

Drop the shrimp into a medium-sized pot of boiling water.  Add some crab boil seasoning to the water to give the shrimp an additional layer of flavor. 

 

Cook shrimp until they turn pink and remove immediately: this will take 2-4 minutes.

 

Prepare cheese sauce by combining Monterey Jack Cheese, Cheddar Cheese and Cream Cheese in a medium-sized pot over low to medium heat.  Add milk to thin the sauce; you can add additional milk, if you want.

 

Preheat the oven to 350 degrees, place tortilla chips on a heat-resistant plate.  You will want to heat up the chips until they are crisp; 5-7 minutes, approximately.

 

While the chips are heating up, prepare the pick de gallo by combing the tomatoes, chopped jalapeño pepper and onion together.

 

Assemble the nachos by spooning cheese sauce over the nachos.  Then too with the pick de gallo you just made, top with shrimp.

 

Garnish your nachos with sour cream and slices of jalapeño peppers.

 

***I would add slices of avocado and sliced black olives.