Having grown up on the beach and enjoying surfing and fishing over the years, Salt Life Food Shack is one of my current favorite restaurants. They serve up amazing seafood dishes (among other great things) and the ambiance is full of surfing and fishing photos hanging on the walls and surfing videos usually playing on huge flat screens. They have a Shrimp and Chorizo Nachos appetizer that is unreal good and the first time I had them I knew I was going to have to try and make them myself.
The recipe is a bit involved and takes a while to make, but it’s so incredibly worth it…trust me 🙂 The sauce that is drizzled on the top of these nachos is a cilantro lime cream sauce, so you’ll want to make the sauce first so it can sit and thicken in the fridge for a bit. After that, you’ll cook the shrimp and chorizo, then pile your nachos high with all the ingredients, melt the cheese and then drizzle the nachos with the sauce. A couple things I’ll point out: 1) I wanted to cook these completely on the grill, so I used my 26.75″ Weber One Touch Gold charcoal kettle (which I knew would provide plenty of room to fit an entire pan of nachos) to melt the cheese at the end and also to mount my Little Griddle Kettle Q which I cooked the shrimp and chorizo on, and 2) I would recommend trying to find legit chorizo at a latin market or restaurant if you can.
Cilantro Lime Cream Sauce
1 bunch fresh cilantro
8 oz sour cream
1 jalapeño (optional)
Chop up the cilantro and dice up the jalapeño. Starting with the juice from just 1 of the limes and just 1/2 cup or so of the chopped cilantro, add all ingredients and puree in a food processor. Add additional lime juice or cilantro until your liking. Set in the fridge for at least 30 minutes.
Shrimp and Chorizo Nachos
1 bag of tortilla chips of your choice (I like using the Tostitos Baked Scoops b/c they make eating easy)
1 lb raw shrimp (spend a few extra bucks and get them peeled to save you time)
1 lb chorizo
1 large bag of shredded cheese of your choice (Like Salt Life Food Shack, I used Jack and Cheddar)
Pico or salsa
Sliced or diced jalapeños or green chiles (or other pepper of your choice) – The Salt Life Food Shack recipe doesn’t call for any peppers, but not adding a little kick to nachos just feels a little weird to me!
Get your cast iron or stainless steel pan or griddle heated up. On the grill, I would suggest running your grill around 300°-325° or so, or, if you’re cooking this on the stove then I would suggest a medium high heat. Toss the chorizo on first b/c it will take anywhere between 7-10 min to brown nicely, then with only about 2 min or so left, toss your shrimp on. The shrimp cook incredibly fast, so make sure to keep an eye on them. Right towards the end, I combined both the shrimp and the chorizo then let it all drain over some paper towels for a coupe minutes.
After that, on a baking pan lined with a piece of parchment paper (so all the cheesy goodness won’t stick), stack your tortilla chips with the shrimp, chorizo, black beans, corn, pico/salsa, peppers and then cheese (you want the cheese on top to lock in all the other ingredients nicely). Place the pan in your kettle and close the lid just for a few minutes to melt the cheese. With just a minute or so left, drizzle the nachos liberally with the cilantro lime cream sauce. I do this right at the end b/c if not, the sauce can get really runny and not look good for presentation.
Set the nachos down in front of your friends and family and instantly become their favorite person ever…if you’re not already… 🙂