Asian Nachos With Pecorino, Cheddar & Shrimp

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 5 ounces wonton wrappers
• 2 cups vegetable oil (for frying)
• 1 ounce bell pepper (any color, cut fine julienne)
• 3 ounces black beans (canned, drained)
• 4 ounces salsa
• 3 ounces cheddar cheese (finely shredded)
• 1 ounce minced garlic
• 1 tablespoon scallion
• 1 tablespoon cilantro (optional)
• 1 tablespoon pecorino cheese (shaved or shredded)
• 8 ounces shrimp (deveined and shelled)
• 2 ounces plum sauce (check the asian aisle at your grocery store)
• 1 tablespoon crushed lemongrass
• 1 teaspoon ginger (freshly shredded)
• 3 ounces water (as needed to thin out plum sauce)
• 1/8 teaspoon chili paste (in the asian aisle at your market)
• 1 tablespoon soy sauce
• 1 tablespoon ketchup

Recipe

• 1 1. in a small pot (medium high heat) add cooking oil.
• 2 2. while the oil is warming, cut 5 won ton wrappers into triangles. big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
• 3 3. in a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
• 4 4. as the cheese begins to melt, begin frying your triangles. remove when lightly golden using a slotted spoon. dry on paper towels.
• 5 5. transfer your triangles to a serving dish.
• 6 6. return to your salsa-cheese mixture. add black beans. cook 1 minute.
• 7 7. while the beans are warming, grab a saute pan and cook the shrimp in a little butter til bright orange. this should only take a minute or so.
• 8 8. for the plum-lemongrass barbecue sauce: combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
• 9 9. plating: using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
• 10 10. top with shrimp and more of the mixture.
• 11 11. garnish with scallions and cilantro.
• 12 12. serve the barbecue sauce on the side or drizzled on top,.