I know, I know. It’s winter and it’s all about clam chowder bread bowls and stuffed potato skins. Nachos are usually reserved  for the summer and meant to be eaten while sipping cervezas. But, who really stops sipping ice cold brews? And I don’t think I have to justify making this Red Lobster-Inspired Shrimp Nachos dish anyways because it’s bangin’ and easy to make.

The perk to making this dish at home rather than ordering at Red Lobster? You can be as generous with the shrimp as you wish and use medium-sized shrimp as opposed to the smaller ones they serve in the restaurant. The only thing you have to worry about is shooing the wandering hands like fruit flies. Don’t let them take a single chip until you’ve had the chance to stick the dish in the oven with grated mild cheddar or jack cheese. Once finished, top it with the cooked shrimp, fresh pico de gallo and a dollop of sour cream. Put a load on that chip, take a bite and sip your beer because it’s summer somewhere.

Check out the full recipe at CopyKat

via CopyKat

Dominique BoubionTwitterFacebook

As a child, Dominique Boubion would sometimes sleep until noon and pout that she missed breakfast. She shamelessly asked permission to eat breakfast followed by lunch back to back. In those days her favorite food was a cheeseburger, a craving she regularly suppresses while exploring the foodie world of a raw and vegan diet. But while still eating cheeseburgers.