- 1
Ingredients
- 1/2 cup sour cream
- 1/2 avocado, peeled and pitted
- 1/2 lemon, juiced
- 1 pound small Gulf shrimp (50 to 60 per
- pound), thawed and drained
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground dried chipotle
- pepper
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 50 large (restaurant-style) tortilla chips,
- or as needed
- 2 jalapeno peppers, seeded and very
- thinly sliced
- 3 1/2 cups shredded pepperjack cheese,
- or as needed
- 15 cherry tomatoes, sliced - or as
- needed
Preparation
Step 1
Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.