Recipe for Achiote Shrimp Nachos by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Achiote Shrimp Nachos. This dish qualifies as a Intermediate level recipe. It should take you about 40 min to make this recipe. The Achiote Shrimp Nachos recipe should make enough food for 4 servings.

You can add your own personal twist to this Achiote Shrimp Nachos recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Achiote Shrimp Nachos recipe.

Ingredients for Achiote Shrimp Nachos

• 16 medium shrimp, peeled, deveined and butterflied
• 2 tablespoons achiote paste
• 1 teaspoon kosher salt, or to taste
• Canola oil, for deep-frying
• 16 fresh 3-inch whole corn tortillas
• 2 cups Black Bean Puree, recipe follows
• 2 1/2 cups Queso, recipe follows
• 1 ripe avocado, peeled, pitted and diced
• 2 cups pico de gallo
• 3 tablespoons sliced pickled Fresno chiles or other pickled chiles
• 1/4 cup chopped cilantro
• 1/4 cup canola oil
• 1/2 yellow onion, finely diced
• 1 jalapeno, roughly chopped (leave the seeds in)
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• Two 15 1/2-ounce cans black beans, drained
• 1 1/2 cups chicken stock
• 1 cup Mexican crema
• Kosher salt
• 1/2 stick (4 tablespoons) unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups heavy cream
• 2 teaspoons kosher salt
• 4 cups shredded sharp Cheddar
• 4 cups shredded jalapeno Jack cheese

Directions for Achiote Shrimp Nachos

1. Place the shrimp in a large bowl and toss with the achiote paste and salt. Marinate the shrimp for 10 minutes.
2. Meanwhile, heat the canola oil to 350 degrees F in a tabletop deep-fryer or in a Dutch oven with a deep-fry thermometer attached. Place a wire rack over a sheet pan for draining. Fry the tortillas in small batches until crisped and golden, 4 to 6 minutes. Place on the rack to drain.
3. While the tortillas fry, heat 3 tablespoons canola oil in a large skillet over high heat. Add the shrimp and cook, turning once, until just cooked through, about 4 minutes. Set aside.
4. Spoon the Black Bean Puree over the bottom of a large oval platter. Arrange the fried tortillas over the top. Spoon the Queso generously all over. Top with the shrimp. Sprinkle with avocado, pico de gallo and pickled chiles. Garnish with cilantro.
5. Heat a 3-quart saucepan over medium heat. Add the oil, onions, jalapeno, coriander and cumin. Cook, stirring frequently, until the onion is soft, 4 to 6 minutes. Stir in the beans. Add the stock, crema and salt to taste. Bring to a simmer. Transfer the mixture to a blender and puree.
6. Melt the butter in a 3-quart saucepan set over medium heat. Stir in the flour until combined. Cook, stirring, for 2 minutes. Switch to a whisk and slowly whisk in the milk and cream. Whisk in the salt. Switch back to a spoon and cook, stirring, until thickened, about 5 minutes. Stir in the Cheddar and Jack cheeses. Turn the heat off and allow the cheese to melt. Stir until smooth.

Cookware for your recipe

You will find below are cookware items that could be needed for this Achiote Shrimp Nachos recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Shellfish Recipes
• Shrimp – Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Shrimp are widespread and abundant. There are thousands of species adapted to a wide range of habitats. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years. Shrimp are often solitary, though they can form large schools during the spawning season.They play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. The muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. Shrimp farming became more prevalent during the 1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. There are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in Britain.
• Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
• Deep-Frying