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Shrimp Nachos With Pineapple Avocado Relish
Tuesday, March 27, 2012 - 8:05am
Natalie Mason - Designer Bags and Dirty Diapers
“Nothing makes me happier than a fabulous glass of wine, Mexican food, and good shopping,” says Southern gal Natalie Mason, who confesses to a healthy side addiction to reality TV.
Funny story is that these nachos actually came around by accident. We originally planned to recreate our favorite Tuna Watermelon Nachos from Rita's down at Folly Beach. I went to the store and of course they had no tuna and no watermelon, the main ingredients we needed. So, I quickly improvised and decided to substitute shrimp and pineapple.

Let me tell you, these nachos knocked our socks off. It is the perfect combo of flavors. It is important to buy good white queso though. We bought the Ole brand in the refrigerator section. It is a little pricier than the Tositito brand but the quality is so much better. You could also buy a block of the Mexican queso cheese and melt it on the stove too. If you don't like shrimp, I think they also would be great with chicken instead. Hope you enjoy these nachos as much as we did!
2 tablespoons olive oil, divided
1/2 red onion, diced
1 cup fresh pineapple, diced
1 avocado, diced
2 jalapenos, seeded and diced
Salt and pepper, to taste
1 container white queso (we used Ole brand)
Tortilla chips (we used Snyders White Corn Tortilla Chips)
1/2 lb. shrimp (peeled, deveined, and diced)
1 tablespoon Sriracha hot sauce
Fresh cilantro, chopped for garnish

Preheat oven to 350F.
To make the Pineapple Avocado Relish, pour a tablespoon of olive oil into a saute pan. Cook the red onions for about 5 minutes just until cooked slightly. Drain and pat dry, then place in a medium bowl. Add the pineapple, avocado, and jalapenos. Season with salt and pepper, and mix until well-combined. Set the relish aside.

Heat the queso in a saucepan over medium heat until melted. Meanwhile, place tortilla chips in a single layer on a baking sheet and bake for about 5-10 minutess (just to heat the chips).


While the chips are baking, place the shrimp in a bowl and toss with the remaining olive oil and the hot sauce. Lightly season with salt and pepper. Saute the shrimp in the same pan you cooked the onions in, about 3-4 minutes until the shrimp are pink and cooked.


Remove chips from oven and drizzle queso over them. Add the cooked shrimp and Pineapple Avocado Relish. Sprinkle with fresh cilantro and serve immediately. Enjoy!

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