Went to Texas a few weeks ago and the highlight of the tip was shrimp nachos – I’ve been craving them ever since – so I attempted Fat Head chips and Mexican shrimp
Fat Head Tortilla Chips:
- 1 and 3/4 c pre-shredded/grated mozzarella
- 1 c almond meal/flour
- 2 tbsp cream cheese
- 1 egg
- salt to taste
- 1 tsp cumin powder
- 1 tsp coriander/cilantro powder
- pinch chili powder
Shrimp:
- Onion powder
- Garlic powder
- Ground cumin
- Glack pepper
- Salt
- Olive oil
- Shrimp
Fat Head Tortilla Chips
-
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
-
Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.
-
Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment.
-
Slide the baking paper/parchment with the Fat Head pastry, on a baking tray (cookie tray) or pizza stone, and bake at 425F for 12-15 minutes, or until browned on the top. Flip the FatHead pastry over (onto baking paper/parchment) and brown the other side.
-
Once cooked, remove from the oven and cut into tortilla chip triangle shapes. Bake again at 425F for 3 – 5 minutes.
Shrimp:
- Drizzle the uncooked shrimp with a small amount of olive oil and season with kosher salt, freshly ground black pepper, chili powder, onion powder, garlic powder and ground cumin.
- Cook shrimp till cooked
Assemble:
Put shrimp and shredded cheese on cooked chips and bake till cheese is melted. Add guacamole, sour cream or any other favorite nacho toppings.
