Shrimp and Chorizo Nachos with Fresh Pico de Gallo is the ultimate game day dish – make and enjoy using just one skillet!
We’re feeling better around here, as evidenced by this epic belfie (baby selfie, you understand,) that was taken this weekend! ;)
That is to say, Ben and I, and most importantly Lincoln, are on the up and up and managed to have a great weekend with family! How about you? Did you do anything fun?
My Grandma was in town visiting from Ohio and it was so terrific to see her. 96 years young and sharp as a tack. I’m constantly learning from her – including what the former Bachelor contestants are up to via the article she shared on her Facebook wall last week. LOVE HER!!
She and my Aunt were in town to visit everyone and celebrate my nephew’s 6th birthday (if you’re a long-time reader, say it with me, SIX?!) It’s just nuts how fast time flies (and how adorable this family is!)
My nephew Sam, who is not yet 3 months old but already wearing clothes Lincoln did when he was 9 months old (takes after his tallll Daddy!) was also baptized on Sunday, so after church we had a joint celebration at a nearby restaurant. Such a fun day celebrating the boys.
Lincoln had fun sticking stickers on his nose and feeding cupcakes to his mouth to pass the time. Locals: Creme Cupcakes has vegan cupcakes for the vegan/dairy allergic person in your life. (Lincoln’s allergic to dairy, not a vegan!) ;)
The prior day we all convened to watch the biggest football game of the year. Not the Super Bowl, rather the University of Iowa (woot!) vs Iowa State game. The entire thing was a nail biter – the best type of game to watch. How boring is it when nothing’s happening or one team is dominating the other? Anyway, the school that walked away with the coveted CyHawk Trophy? U of I, of course! It’s about time we brought that dang thing home! It was a roller coaster ’til the end…when we crushed ’em. ;)
Something else we totally crushed this weekend? THESE NACHOS. Shrimp and Chorizo Nachos with Fresh Pico de Gallo – the ultimate game-day grub!
I’ve had nachos on the brain lately – specifically the Dorito nachos I used to make as a kid which I’d toast in our toaster oven until the chip seasoning turned black. Right. This delectable surf and turf combo sounded just a liiiittle bit better and hot damn I was right!!
Homemade corn tortilla chips (or store-bought, if you’re in a pinch,) are sprinkled with sauteed chorizo – a spiced Mexican sausage – and shrimp, and two kinds of cheeses, then double layered and baked until melty. Topped with diced avocados and green onions to add freshness, then dunked into THE BEST PICO DE GALLO that ever existed, ahem, this dish is one you’ll remember for a long, long time afterwards. It is so good and easy – definitely a recipe you want to have handy for a football game when you don’t want to be spending all kinds of time in the kitchen whipping up snacks. One skillet, layer, bake, DONE.
I always think of Pico de Gallo as the obligatory/unwanted condiment that comes in a little plastic cup when you order nachos or quesadillas at a restaurant, which I’ve never actually seen anybody use, but making it at home is an absolute revelation. How five ingredients come together to create such magic I’ll never understand, but the freshness it lends to each decadent, cheesy bite is just perfect. They are a match made in football food Heaven! Which, how do I get in there?! ;)
Start by slicing 6 gluten-free corn tortillas into quarters then placing them onto two foil lined baking sheets sprayed with nonstick spray. Spray the tops with more nonstick spray then bake at 400 degrees until golden brown, 8-10 minutes, rotating the pan halfway through. I used Mission gluten-free corn tortillas, but you can use whatever you like. You could also skip this step and use store-bought tortilla chips instead!
Next get 7oz gluten-free Mexican Chorizo sizzling away in a skillet over medium-high heat. Chorizo is flavored with a bunch of bold spices including chiles, cumin, coriander, garlic, cloves, and cinnamon. It’s absolutely fantastic and can be found right in the regular grocery store. (Make sure your brand says gluten-free if you need it!)
Scoop the cooked chorizo onto a paper towel-lined plate to drain, leaving the fat that rendered out in the skillet. Add 1/2lb peeled, deveined, and chopped shrimp lightly seasoned with salt to the fat then saute until cooked through – just a minute or two – then transfer to the chorizo plate. I love how easy this step was. Chorizo is so flavorful that the drippings automatically season the shrimp!
Next, shred yo cheese. You’ll need 3oz each Pepper Jack cheese for creaminess and a little bit of heat, and Queso Quesadilla for a buttery flavor and supreme melting capabilities. You can find Queso Quesadilla right at the regular grocery store, but if you can’t locate it I’d sub in white cheddar or Monterrey Jack.
Back to the skillet! Scrape out any fat that might remain after cooking the shrimp then layer in half the baked tortilla chips, half the cooked chorizo and shrimp, and half of the cheeses. Repeat the layers again then bake until the cheese is melted, 5-7 minutes.
Last step is to make the Fresh Pico de Gallo while the nachos are baking! That’s just 2 vine-ripened tomatoes that have been seeded and chopped tossed with 1/4 minced white onion, 1/4 cup packed cilantro that’s been chopped, 1/2 minced jalapeno, the juice from half a lime, and salt. Easy as that!
Sprinkle the top of the hot nachos with a diced avocado and chopped green onion then set out with the Fresh Pico de Gallo and let everyone go to town.
Shrimp and Chorizo Nachos with Fresh Pico de Gallo
Shrimp and Chorizo Nachos with Fresh Pico de Gallo is the ultimate game day dish - make and enjoy out of just one skillet!
- 6 gluten-free corn tortillas, cut into quarters OR 24 gluten-free corn tortilla chips
- 7oz gluten-free Mexican pork chorizo
- 1/2lb shrimp, peeled and deveined then chopped
- 3oz freshly shredded Pepper Jack cheese
- 3oz freshly shredded Queso Quesadilla (could sub Monterey Jack or white cheddar)
- 1 avocado, chopped
- 1 green onion, chopped
- For the Fresh Pico de Gallo:
- 2 vine-ripened tomatoes, seeded and chopped
- 1/4 white onion, minced
- 1/2 jalapeño (or more or less,) seeded and minced
- 1/4 cup packed cilantro, chopped
- juice of 1/2 lime
- salt and pepper
- Preheat oven to 400 degrees then line two baking sheets with foil and spray with nonstick spray. Arrange tortilla wedges on baking sheets then spray tops with nonstick spray. Bake, rotating pans halfway through, for 8-10 minutes or until chips are light golden brown (chips will crisp as they cool.) Set aside. (Omit this step if using store-bought tortilla chips.)
- Meanwhile, heat a large, oven-safe skillet over medium-high heat. Add chorizo then cook through, 6-7 minutes, and then scoop onto a paper towel-lined plate to drain, reserving fat in the skillet. Season shrimp lightly with salt then add to the skillet and saute until just cooked through, 1-2 minutes. Remove to plate with chorizo.
- Scrape out any excess fat from the skillet then arrange half the tortilla chips in the bottom. Top with half the cooked chorizo and shrimp, and half of the cheeses. Repeat layers then bake until cheese is melted, 5-7 minutes.
- Combine ingredients for Fresh Pico de Gallo in a bowl then top nachos with chopped avocado and green onions, and serve with Fresh Pico de Gallo.
- If you don't have an oven-safe skillet arrange nachos on a foil-lined baking sheet then bake according to directions.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I promise you people are going to be fighting over every last nacho in this skillet. Forget the game – the real rivalry will be between whoever’s going after the last chip! Make often this football season, and enjoy!