So… I made spicy shrimp nachos for the first time last night. They were amazing, so amazing in fact that the nachos never made it onto a plate. I just ate them right off of the baking sheet. Nachos this good I knew I had to share, along with some tasty adjustments I made to the recipe.

In my opinion the nachos weren’t spicy enough so I substituted haberno jack cheese for pepper jack cheese and I added fire-roasted jalapenos for a smoky flavor. My friend who feasted alongside me suggested that canned artichokes sprinkled on top would add a nice vinegary bite to counter the spicy flavor of the cheese sauce and shrimp. While I adapted the recipe to suit my taste, please follow the cooking direction found on the Fake Ginger food blog.

Spicy Cajun Shrimp Nachos

Adapted from Fake Ginger

For the shrimp:

1 pound of shrimp, peeled and deveined

2 tablespoons spicy cajun seasoning

1 teaspoon seasoning salt (I make my own, recipe to come soon)

2 teaspoon olive oil

For the cheese sauce:

1 teaspoon olive oil

1/2 yellow onion, diced

1 small can Fire Roasted Jalapeno

2 cloves of garlic, minced

8 ounces of cream cheese, room temperature

12 ounces of Haberno jack cheese, shredded

For the nachos:

1 bag of tortilla chips

1 can of black beans, drained and rinsed

1 roma tomato, diced

1 avocado, diced

1 small can sliced olives

1 handful of chopped cilantro