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Prep work-
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Pre-heat the oven to 400
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Coat a baking sheet with olive oil or cooking spray.
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Clean & devein the shrimp and then pat dry between paper towels.
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Coat the shrimp in Cajun seasoning, add a pinch of sea salt and set aside.
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6
Mince the garlic and shallot.
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Dice the tomato and green pepper.
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Begin sauteing the garlic and shallot on medium heat in 1 teaspoon of extra virgin olive oil for approximately 2 minutes (you do not want it to turn golden).
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Add the green pepper, tomato and corn in with the garlic and shallot.
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Saute for approximately 5-8 minutes.
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Basically you want to sweat out as much moisture as possible, yet you dont want to cook the veggies so long that they become mushy.
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Once the veggies are done set aside.
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Saute the shrimp on medium heat in 1 teaspoon of extra virgin olive oil until just firm and pink, approximately 6-8 minutes.
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Once the shrimp is done remove it from the saute pan and rough chop it into bite size pieces.
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Now the fun part, build your tortillas.
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Lay out the blue chips on the baking sheet and add approximately 1/2 tsp of the veggie mixture to each chip, then a few pieces of shrimp on top and lastly sprinkle with a smidge of Gruyere or your favorite cheese.
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Bake approximately 2-3 minutes or until the cheese has melted.
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Garnish with sour cream, chives & lemon zest.
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Even an extra little sprinkle of Cajun seasoning and TA-DOW!!
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TICKLE me happy!
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Now if you need more heat go ahead and play around with the seasoning.
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As you know I always encourage yall to be creative with the recipes that I share.
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Make them your own and let me know what you come up with.
