Anchored

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

1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

2. Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and spices. Mix.

3. 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.

4. 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.

5. Once cooked, remove from the oven and cut into tortilla chip triangle shapes.  Bake again at 425F for 3 – 5 minutes.

    

Shrimp:

1. 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.
2. 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.