Asian Nachos With Pecorino, Cheddar & Shrimp Recipe

Name: Asian Nachos With Pecorino, Cheddar & Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces wonton wrappers; 2 cups vegetable oil (for frying); 1 ounce bell pepper (any color, cut fine julienne); 3 ounces black beans (canned, drained); 4 ounces salsa; 3 ounces cheddar cheese (finely shredded); 1 ounce minced garlic; 1 tablespoon scallion; 1 tablespoon cilantro (optional); 1 tablespoon pecorino cheese (shaved or shredded); 8 ounces shrimp (deveined and shelled); 2 ounces plum sauce (check the Asian aisle at your grocery store); 1 tablespoon crushed lemongrass; 1 teaspoon ginger (freshly shredded); 3 ounces water (as needed to thin out plum sauce); ⅛ teaspoon chili paste (in the Asian aisle at your market); 1 tablespoon soy sauce; 1 tablespoon ketchup

Servings: persons

5 ounces wonton wrappers
2 cups vegetable oil (for frying)
1 ounce bell pepper (any color, cut fine julienne)
3 ounces black beans (canned, drained)
4 ounces salsa
3 ounces cheddar cheese (finely shredded)
1 ounce minced garlic
1 tablespoon scallion
1 tablespoon cilantro (optional)
1 tablespoon pecorino cheese (shaved or shredded)
8 ounces shrimp (deveined and shelled)
2 ounces plum sauce (check the Asian aisle at your grocery store)
1 tablespoon crushed lemongrass
1 teaspoon ginger (freshly shredded)
3 ounces water (as needed to thin out plum sauce)
⅛ teaspoon chili paste (in the Asian aisle at your market)
1 tablespoon soy sauce
1 tablespoon ketchup

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1.
2
In a small pot (medium high heat) add cooking oil.
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2.
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While the oil is warming, Cut 5 won ton wrappers into triangles.
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Big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
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3.
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In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
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4.
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As the cheese begins to melt, begin frying your triangles.
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Remove when lightly golden using a slotted spoon.
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Dry on paper towels.
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5.
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Transfer your triangles to a serving dish.
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6.
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Return to your salsa-cheese mixture.
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Add black beans.
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Cook 1 minute.
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7.
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While the beans are warming, Grab a saute pan and cook the shrimp in a little butter til bright orange.
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This should only take a minute or so.
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8.
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For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
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Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
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10.
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Top with shrimp and more of the mixture.
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11.
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Garnish with scallions and cilantro.
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12.
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Serve the barbecue sauce on the side or drizzled on top,.

1267

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 ounces wonton wrappers, 2 cups vegetable oil (for frying), 1 ounce bell pepper (any color, cut fine julienne), 3 ounces black beans (canned, drained), and more.

Yes, Asian Nachos With Pecorino, Cheddar & Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Nachos With Pecorino, Cheddar & Shrimp

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