shrimpin' ain't easy...well, maybe it is

The following is a recipe for rock shrimp wonton nachos, inspired by the same at Opah Restaurant in Aliso Viejo. Really easy and super tasty – however, it fails to qualify for quick due to the frying that’s necessary for the wonton chips. I guess you could use regular tortilla chips but then it wouldn’t be as tasty. Well, in my opinion anyway.

If you can find it, rock shrimp works best, because the texture is a little firmer, meatier and sweeter than regular shrimp. (Just ask Zack, he knows. Well, he knows the theory, anyway.) I used to be able to find it in the frozen section at Trader Joe’s, but they’ve discontinued selling the line. Damn, they were tasty, too. Regular medium shrimp works fine, as well.

Rock Shrimp Wonton Nachos
- 2 cups canola oil
- 1 package (50 sheets) of wonton wrappers - sea salt - 1 tbs. olive oil
- 1 clove garlic, mined
- 1 lb. rock shrimp, cleaned and shelled
- Salt and pepper
- 1 can black beans, drained
- 1 can corn kernels, drained
- 2 cups shredded cheddar
- 16 oz. fresh salsa (pico de gallo works best)
- 2 avocados, pitted and diced
- 6 oz. sour cream
- 4 tbs. chives, chopped

1. Preheat oven to 400 degrees. Heat the canola oil in a heavy saucepan over high heat until near smoking, and drop in a wonton skin. It should bubble up and fry quickly, about 2 or three seconds on each side, until a very light golden brown. Fish out with tongs and drain on a plate lined with brown paper bags, and sprinkle a little sea salt over the chip. Repeat until all wrappers have been fried.

2. In a small pan, heat the olive oil and garlic over medium heat for about two minutes, until garlic turns golden brown (but not crispy). Turn up heat to high and add the shrimp, stirring quickly, about a minute, until shrimp is only mostly cooked, as they’ll continue cooking in the oven later. Season to taste with salt and pepper. You’re aiming for a slight crust on the outside without overcooking them in the middle. Remove from pan and set aside.

3. Arrange 1/2 of the wonton chips on an oven safe, decorative platter. Spoon half of the beans, corn, shrimp and cheddar over. Repeat with the remaining chips, beans, corn, shrimp and cheddar, and set in the oven for about ten minutes, or until the cheese is melted.

4. Meanwhile, mix 1/3 of the salsa and avocado together, mashing the avocado slightly to form a guacamole. When cheese is melted on the chips, take out of oven and mound guacamole, salsa and sour cream on top. Sprinkle chives over and serve.