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Rach shares a shrimp nachos recipe served with a green salsa made from tomatoes or tomatillos and inspired by the flavors of the Mexican coast of Veracruz. 

Rach makes her pickled shallots, red onions and jalapeños by pickling them with wine vinegar, sugar, salt and black pepper. 

For a festive meal, pair the nachos with John's Cucumber Margarita.


To marinade shrimp:
  • 1½ pounds large shrimp, peeled, deveined and tails-off
  • 3 cloves garlic, finely chopped or grated
  • Zest of 1 lime or lemon, reserve juice for later when cooking shrimp
  • Salt  and ground black pepper
  • 1 bay leaf
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika or pimenton
  • 1 teaspoon ground cumin 
  • 1 tablespoon neutral oil, plus more for the pan
For nachos and salsa:
  • About 3 cups seeded and small/fine-diced green tomatoes or raw peeled and diced tomatillos 
  • ½ cup finely chopped white onion
  • 1 large jalapeño pepper or 2 small Serrano peppers, seeded and chopped
  • 1 large clove garlic, finely chopped or grated 
  • 1 lime
  • Salt
  • 1 cup drained large Spanish olives with pimientos, sliced
  • 3 tablespoons drained capers
  • 1 bag fancy tortilla chips 
  • 2 cups shredded cheese, such as young manchego and or pepper Jack cheese
  • Green Tabasco, to taste
  • A handful cilantro, chopped
  • A handful parsley, chopped
Topping choices:
  • Chopped or slivered radishes
  • Pickled sliced shallots or red onions
  • Pickled sliced jalapeño peppers 
  • Diced avocado dressed with lime  juice


Serves: 4


For the shrimp marinade, coarsely chop shrimp. Combine with marinade and chill 30 to 60 minutes in a bowl or zip-top bag. 

Line a baking pan with parchment paper. Preheat oven to 375˚F. 

11" x 17" Baking Sheet

11" x 17" Baking Sheet

Rachael Ray

For the salsa, in a bowl or shallow large dish, combine green tomatoes, onion, jalapeño or Serrano peppers, garlic, juice of 1 lime, a little salt, olives, and capers.   

Heat a cast iron skillet or nonstick skillet over medium to medium-high heat. 

Arrange chips on baking sheet, and lightly toast for a few minutes. Add cheeses, return to the oven to melt for a few minutes more.

Cook shrimp in lightly oiled pan and douse with lime juice from zested lime and Tabasco once opaque and lightly browned at edges.   

Top cheesy nachos with shrimp and evenly distribute with salsa and chopped herbs, then add toppings of choice and serve from tray.