Shrimp-and-Black Bean Nachos

Name: Shrimp-and-Black Bean Nachos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Mexican
Ingredients: 118 milliliters diced peeled avocado; 30 baked tortilla chips; 0 teaspoons black pepper; 237 milliliters drained canned black beans; 177 milliliters chopped fresh cilantro; 1 teaspoons ground cumin; 2 Tbsps fresh lime juice; 1 Tbsp extra-virgin olive oil; 118 milliliters diced red onion; 1 teaspoons salt; 1 Tbsp minced seeded serrano chile; 340 grams shrimp, cooked, peeled, and chopped; 473 milliliters diced tomato; 1 teaspoon Worcestershire sauce

You can never have too many Mexican recipes, so give Shrimp-and-Black Bean Nachos a try. This recipe makes 15 servings with 80 calories, 6g of protein, and 2g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of serrano chile, salt, beans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a cheap hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

To prepare shrimp salsa, combine first 9 ingredients in a large bowl; toss well. Cover and refrigerate 30 minutes.

Ingredients you will need

Shrimp

Salsa

Equipment you will use

Bowl

Add tomato and avocado; stir well.

Ingredients you will need

Avocado

Tomato

Place the beans and cumin in a food processor or blender, and process 30 seconds or until smooth.

Ingredients you will need

Beans

Cumin

Equipment you will use

Food Processor

Blender

Spread each chip with 1 teaspoon black-bean mixture. Top with 1 tablespoon shrimp salsa.

Ingredients you will need

Shrimp

Spread

Salsa

Serve immediately.

Equipment

Bowl

Food Processor

Blender

Ingredients

Servings:

118milliliters

diced peeled avocado 30

baked tortilla chips 0teaspoons

black pepper 237milliliters

drained canned black beans 177milliliters

chopped fresh cilantro 1teaspoons

ground cumin 2Tbsps

fresh lime juice 1Tbsp

extra-virgin olive oil 118milliliters

diced red onion 1teaspoons

salt 1Tbsp

minced seeded serrano chile 340grams

shrimp, cooked, peeled, and chopped 473milliliters

diced tomato 1teaspoon

Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.