Tijuana Shrimp Dip Nachos

• Seafood

  • 8 oz Shrimp, small

• Produce

  • 4 cloves Garlic
  • 1 Garnish with chopped tomatoes
  • 1 (10-ounce can Rotel diced tomatoes and chilies

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed
  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Red pepper flakes

• Bread & Baked Goods

  • 1 (13-ounce bag Corn tortilla chips, thick

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese cheese
  • 4 oz Cream cheese
  • 1 cup Gouda cheese
  • 1/4 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Sherry

Found on flavormosaic.com

Description

Ingredients

• 2 tablespoons butter (or olive oil)
• 8 ounces small shrimp, peeled, deveined
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes, (adjust to taste)
• ¼ cup sherry (or chicken broth)
• 3 tablespoons freshly squeezed lemon juice (from about 1 lemon)
• Salt and freshly ground black pepper, to taste.
• 4 ounces cream cheese, at room temperature
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 (10-ounce) can RO*TEL diced tomatoes and chilies, drained
• 1 cup shredded Cheddar Cheese cheese,
• 1 cup shredded Gouda Cheese
• 1 (13-ounce) bag thick corn tortilla chips
• Garnish with chopped tomatoes, onions, or jalapeños

Directions

• In a large skillet over medium high heat, melt butter. Add shrimp, garlic and red pepper flakes. Cook, for about 2 minutes until pink. Stir in wine and lemon juice; season with salt and pepper, to taste. Add in drained RO*TEL diced tomatoes and chilies.
• Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, ½ cup Cheddar and Gouda.
• Spread tortilla chips into a microwave-safe plate or bowl. Spoon the shrimp dip over the top of the tortilla chips. Sprinkle with remaining Cheddar and Gouda cheese. Place into microwave for about 1 to 1-1/2 minutes. (Microwaves times may vary.)
• Serve immediately.