Cheddar Shrimp Nachos-HHC Style

The recipe for Cheddar Shrimp Nachos appeared in the October/November 2005 issue of, Taste of Home magazine.  I have since adapted it.

This is definitely a crowd pleaser in our house!  If you have a large group of people you may want to double the recipe, as they are gone almost instantaneously once they come out of the oven.  I have been making this recipe ever since it appeared in the magazine.  It is not just for the holidays, you can serve it as an appetizer for any gathering in your home.  They need to be served warm out of the oven.  I would not transport them cooked, rather make the mixture at home, then assemble and bake them at your destination.

 
I have not changed the recipe much, but I now make these nachos using light mayonnaise and low-fat cheddar cheese.  Also, the original recipe called for ripe olives, I use green olives stuffed with pimentos. 

Enjoy!

Cheddar Shrimp Nachos-HHC Style

Makes about 48 scoops

3/4 pound cooked medium shrimp, peeled and deveined, chopped

1-1/2 cups (6 ounces) shredded low-fat cheddar cheese

1 can (4 ounces) chopped green chilies, drained

1/3 cup chopped green onion, both white and green parts

1/4 cup sliced green olives, drained and chopped

1/2 cup light mayonnaise

1/4 Tsp. ground cumin

48 tortilla chip scoops (multi-grain scoops would also work well)

Note:  The entire mixture can be prepared the night before and kept in a covered container in the refrigerator until you are ready to assemble them.

In a large mixing bowl, combine the first seven ingredients (not the tortilla chip scoops) and mix thoroughly.  Cover and place the mixture in the refrigerator for about 2 hours - this gives the flavors time to meld. 

When ready to bake, place a heaping teaspoonful of the mixture into each tortilla chip scoop.  Place each on foil lined baking sheet pans.

Bake in a pre-heated 350 degree oven for 5-10 minutes, or until cheese is melted.  Serve immediately.