Spicy Shrimp Nachos with Restaurant Style Salsa

So, today is the first day of Fiesta here in Santa Barbara. It’s officially called Old Spanish Days, but long story short it’s five days of mariachis, parades, rodeos, cerveza, dancing and confetti. It’s generally a good time. The last couple years I’ve been out of the country for fiesta and I always got a little sad hearing about friends going to celebrate. Well this year my unintended, extended Santa Barbara sojourn means I get to celebrate Fiesta whether I want to or not…

In honor of Fiesta, I will be sharing some of my favorite go to Mexican recipes. Expect lots of tequila and hot sauce.

When you think about it, Americanized Mexican food is basically all the same ingredients just served in a different form. This recipe could just as easily be served in a burrito, as tacos, tostadas, a salad, whatever floats your boat, but I think homemade nachos are always a good way to go (as long as you don’t burn down your apartment in the process, right Amanda? ). Nachos are great to make for a crowd or make a tasty meal for one or two.

Spicy Shrimp Nachos

• Corn tortilla chips
• 1 can black beans, drained and rinsed
• frozen corn
• 1 onion, diced
• 2 Tablespoons olive oil
• Mexican blend shredded cheese
• 1/2 pound shrimp, fresh or frozen, defrosted, shelled, tailed
• Taco seasoning
• Garlic Powder
• Paprika
• Chili powder
• Black olives, chopped
• Green onions, chopped
• Red onion, diced
• Sour Cream
• Guacamole
• Salsa (recipe is below)

1. Heat oven to 450. Place tortilla chips on an oven proof plate. Sprinkle with some cheese if you want. Rinse can of beans. Fill empty bean can with frozen corn, rinse under water and allow to thaw out a bit.
2. Heat oil in a large skillet over medium-high heat. When heated, add onion and cook until soft and translucent. Season with as much garlic powder, taco seasoning, paprika and chili powder as desired. Add in corn and beans. Cook until everything is heated through. Removed from skillet and add to prepared tortilla chips. Sprinkle with cheese if desired. Place in heated oven for 3-6 minutes until cheese is melted.
3. In the same skillet add prepared shrimp. Season with more garlic powder, taco seasoning, paprika and chili powder if desired. Cook 3-4 minutes each side until shrimp is cooked through. When cooked, remove from skillet and chop into small pieces.
4. Sprinkle shrimp and other toppings like olives, green onions over the tortilla chips. Top with sour cream, guac, salsa and your favorite hot sauce.
5. Serve and enjoy!

Restaurant Style Salsa (adapted from Brown Eyed Baker)

I am absolutely OBSESSED with this salsa. I’ve taken to making a batch of it every weekend and having it on hand to use through out the week. Everyone who has been lucky enough to have some, has absolutely loved it. I have also used both fresh jalapenos as well as canned diced chilis and both have worked. Also, final note, made sure you use a BIG food processor, there is a lot of liquid going on here.

• 28-ounce can whole tomatoes (peeled) with juice
• 2 10-ounce cans Rotel (diced tomatoes with green chilies)
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 jalepeño, quartered and sliced thin
• ½ cup cilantro
• Juice from a fresh lime
• ¼ teaspoon salt
• ¼ teaspoon ground cumin

Put all the ingredients in a food processor. Pulse until you reach desired consistency (I do it about 10 or 11 times). Pour into bowl and cover. Refrigerate for at least one hour. Serve and enjoy!