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Title: Shrimp and Lime Nachos
Categories: Appetizer
Yield: 4 Servings
| 1 | lb | Medium shrimp, peeled and deveined |
| Zest of 1 lime, finely chopped | ||
| 4 | To 5 tablespoons fresh lime juice to taste | |
| 2 | Garlic cloves, toasted | |
| 1/4 | c | Plain nonfat yogurt |
| 2 | Serrano or 1 jalapeno chile or more to taste, seeded and cho | |
| 1/4 | c | Chopped fresh cilantro |
| Salt and freshly ground pepper to taste | ||
| 6 | Corn tortillas, cut into quarters or sixths and toasted | |
| Thin lime slices and fresh cilantro sprigs for garnish |
To toast the garlic: Heat a heavy skillet or comal over medium-high heat and toast the garlic in its skin, turning or shaking the pan often, until it smells toasty and is blackened in several places, about 10 minutes.
To toast tortilla chips: To bake the chips, preheat the oven to 325F. Place the tortilla pieces on a baking sheet and bake for 20 to 30 minutes, until light brown and crisp, shaking the baking sheet every 10 minutes. Allow to cool on a rack. To microwave the chips, place about 6 to 10 pieces at a time on a plate or on the plate in your microwave oven. Microwave on High (100%) power for 1 minute. If the pieces are not crisp, turn them over and microwave for another 40 to 60 seconds. If they are still not crisp and are just beginning to brown, microwave for another 20 to 30 seconds until crisp. Cool on a rack or in a basket.
Bring a large pot of water to a boil and add the shrimp and lime zest. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Drain, chop the shrimp coarsely, and toss the shrimp and lime zest with the lime juice. Transfer to a medium bowl and set aside.
Toast the cumin seeds in the pan in which you toasted the garlic, shaking the pan, for another minute, until the seeds begin to pop and smell toasty. Remove from the heat.
Crush the cumin seeds in a mortar and pestle or in a spice mill. Peel the garlic and mash in a mortar and pestle or with a fork. Mix with the yogurt and toss with the shrimp, chiles, and cilantro. Add salt and pepper to taste.
Top the tortilla chips with the shrimp mixture, garnish with sliced lime and cilantro sprigs, and serve.
Advanced preparation: The filling will keep for several hours in the refrigerator. The chips will hold for a day.
Variation: Quick Version: Buy cooked shrimp (make sure they aren't rubbery) Serves: 4 to 6 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sep/Oct 97. By fatfree-request@fatfree.com on Jun 16, 1997
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