Nachos with Shrimp Salsa
Freshly fried corn tortilla chips dusted with Southwestern seasoning, topped with a chilled diced shrimp and avocado salsa.
Yield / Servings
48 Pieces
Category
Appetizers / Seafood
Ingredients
11 Components
8-inch Corn Tortillas Cut into 12 triangles each
4 each
RC Roasted Southwestern Vegetable Base
No Added MSG
¾ tsp.
Cooked Shrimp Diced
1 lb.
Avocado Peeled, seeded & small diced
1 each
Tomatoes Small diced
1 cup
Green Bell Pepper Seeded & small diced
1 each
Spanish Onion Small diced
½ cup
Fresh Jalapeño Seeded & small diced
1 each
Chopped Garlic
¾ tsp.
RC Cilantro Flavor
3–6 drops
RC Jalapeño Flavor
3–6 drops
Preparation Steps
1
Fry & Season Tortilla Chips
Cut each corn tortilla into 12 triangles (48 chips total). Drop into oil preheated for frying and cook until chips stop bubbling and float to the surface. Remove and drain on paper towels. Immediately sprinkle warm chips with dry RC Roasted Southwestern Vegetable Base.
2
Mix & Chill Salsa
In a mixing bowl, toss diced cooked shrimp, avocado, tomatoes, green pepper, Spanish onion, fresh jalapeño, chopped garlic, RC Cilantro Flavor, and RC Jalapeño Flavor. Cover and refrigerate for 30 minutes to marinate.
3
Assemble & Serve
Arrange the seasoned chips in a single layer on a serving platter. Top each chip with roughly 1 teaspoon of chilled shrimp salsa and serve immediately.
Flavor Tip
Using RC Natural Flavor Extracts (Cilantro and Jalapeño) delivers consistent herb freshness and controlled heat without introducing extra water or causing fresh cilantro leaves to wilt into the salsa.