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Creole Shrimp Nachos

  • Author: The Kitchen Whisperer

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Ingredients

Shrimp

  • 3/4 pound thawed medium deveined, peeled shrimp
  • 2 teaspoon Creole seasoning *See below
  • 2 tablespoon olive oil

Creole Seasoning

  • 2 1/2 teaspoon Hungarian paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Slaw

  • 3/4 cup finely shredded green cabbage
  • 3/4 cup finely shredded red cabbage
  • 1 1/2 teaspoon lime juice
  • 1 teaspoon honey
  • 1 medium shallot, minced (about 1 heaping tablespoon)
  • 1 teaspoon minced jalapeƱos
  • 1 1/2 teaspoon chopped cilantro
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Baja Cream Sauce

  • 1/4 cup mayo
  • 1/3 plus 1 tablespoon cup sour cream
  • 1 1/2 tablespoon lime juice
  • 1/2 teaspoon garlic powder
  • 1/4 cup lightly packed cilantro leaves, minced
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon adobo sauce
  • 1/2 teaspoon honey *optional

Additional Items

  • Crunchy tortilla chips or cups

Instructions

Make the baja cream sauce

  1. Whisk all of the baja cream sauce ingredients together in a bowl until well blended.
  2. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).

Make the slaw

  1. Mix all together, cover and place in the fridge.
  2. Marinate for at least 30 minutes but no more than 8 hours.
  3. Taste and adjust seasoning (more salt if necessary).

Make the Creole Seasoning

  1. Combine all the spices in a coffee or spice grinder.
  2. Grind to a fine powder and store in an airtight jar until ready to use

Make the shrimp

  1. Toss the shrimp in a bag with the creole seasoning.
  2. In a large skillet over medium heat add the oil.
  3. When it starts to shimmer add the shrimp being careful not to crowd. You want to cook in a single layer.
  4. Cook 3-4 minutes or until the shrimp are pink. Do not overcook as they will be rubbery.
  5. To assemble place a teaspoon of the slaw on top of the tortilla chip, add the cooked shrimp and drizzle with the baja cream sauce.
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