Restaurant Recipes: Red Lobster’s Shrimp Nachos
Ever wonder how to make your favorite chain restaurant meals at home? Just ask Stephanie Manley of CopyKat.com. The blogger has been re-creating popular dishes from restaurants across the country since 1995. We recently caught up with Stephanie and she agreed to share four recipes from her latest cookbook, CopyKat.com's Dining Out At Home Cookbook 2, with you. Check out this week's featured favorite, a side dish from Olive Garden–and let us know what you think!
CopyKat.com's RED LOBSTER® Shrimp Nachos
¼ to ½ pound raw peeled and deveined shrimp
¼ cup shredded Monterey Jack Cheese
1 cup shredded mild Cheddar cheese
4 ounces cream cheese
¼ cup milk, or more as needed
40 to 50 tortilla chips
2 plum tomatoes, diced
2 teaspoons chopped cilantro
1 tablespoon finely chopped red onion
1 teaspoon chopped fresh jalapeño pepper (or more, if you like your nachos spicy)
2 tablespoons sour cream
2 or 3 slices fresh jalapeño pepper, for garnish
Drop the shrimp into a medium pot of boiling water. (I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor, but this isn't necessary.)
Cook the shrimp until they turn pink; this will only take 2 to 4 minutes. Remove from the boiling water immediately. Stop the shrimp from cooking by immersing in cold water.
Prepare the cheese sauce by combining the Jack, Cheddar, and cream cheeses in a medium pot over low to medium heat. Stir in the milk to thin the sauce; you can add additional milk if you desire.
Preheat the oven to 350°F. Place the tortilla chips on a large ovenproof plate. Heat the chips until they are crisp, 5 to 7 minutes. While the chips are heating, prepare the pico de gallo by stirring together the tomatoes, cilantro, onion, and chopped jalapeño.
Assemble the nachos by spooning cheese sauce over the chips. Then top with the pico de gallo and the shrimp. Garnish your nachos with sour cream and slices of fresh jalapeño.
YIELD: 2 MAIN DISH OR 4 APPETIZER SERVINGS
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