Recipe:
Appetizer: Shrimp & Black Bean Nachos
Count on 3-4 nachos per person if served
as an hors d'oeuvre, and 6 per person if
served as a starter course.
2/3 cup chopped fresh cilantro
1/3 cup chopped red onion
1 small jalapeno pepper, seeds removed,
minced
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tomatoes, diced
1 pound medium shrimp, cooked, peeled and
chopped
1 avocado, diced
1 can black beans, rinsed and drained
1/2 teaspoon ground cumin
30 tortilla chips (can use store-bought,
or make your own by frying triangles of
corn or flour tortillas)
Combine first 8 ingredients
in a large bowl. Cover and let sit for 30
minutes to blend flavors.
Meanwhile, puree beans and
cumin in a food processor until smooth.
Add shrimp and avocado to
tomato mixture and toss well. Spread each
chip with a teaspoon of beans and top with
a tablespoon of shrimp mixture. Serve immediately.
Sauvignon Blanc
Weekend Wine, february
2004
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