These shrimp nachos taste like the best bar food at home!
I can’t even remember the last time I had a bagel, but my store had Dutch Farms bagels for .99 a package, so I picked up a package of everything bagels. The whole thing would have been 6 points, but I thought, why not ditch the top? I cooked my egg before work and threw it in a container, hence why it looks like that. Topped it with 1/2 an ounce of fresh mozzarella and breakfast was 7 points, with the first of several cups of coffee. I love this coffee mug – not sure how many ounces it is, but if I don’t finish my coffee and throw it in the microwave to heat up, the handle never gets hot.
It’s been stupid cold for this time of year in Chicago. Still have the lingering cough (going to the minute clinic after work today). I had some blog stuff to do (conference all too – which I’ll talk about soon!) so I ate lunch in my swanky new office lunch room. Burger (4), carrots and ranch (1) 1/2 serving pretzels (2) and apple.
Yesterday was Day 2 of #cincofoodsofcinco for Weight Watchers. While I had every intention of making pan seared shrimp tacos, when I walked in the door and saw the deep fryer on the counter, suddenly thought about battered shrimp . . . nachos!
While I’ve made beer battered shrimp before, I thought I would try a lighter batter. This is for one serving which you’ll see below for three ounces of shrimp (4 big shrimp). At first I thought the batter was too thin, but after it sat a few minutes thickened up.
- 3 ounces shrimp, peeled and deveined (1)
- 2 Ritz crackers
- 1 tablespoon flour
- 1 tablespoon panko bread crumbs
- salt and pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 container of Wholly guacamole
- 1 corn tortilla (fried into 4 tortilla chips)
- 1 tablespoon cotija cheese
- 1 tsp. oil (to account for the deep fryer, but I am a firm believer that barely 1/2 teaspoon of oil is absorbed in the food since it’s fried at the right temp)
- lime zest
- veggie toppies of choice (I used red pepper, radish, and cilantro for garnish)
- 1/4 cup lemon zeltzer (or lime, or just plain – whatever you have)
- Crush the Ritz crackers and mix with the flour, bread crumbs, salt, pepper, cumin and chili powder, stir in the seltzer. Let that batter sit for 5 minutes. Heat oil to 350 (use a thermometer if you use a cast iron skillet). Coat shrimp with batter and fry for about 2-3 minutes, depending on the size of your shrimp. Drain on paper towel and immediately salt and drizzle with the lime zest.
- Assemble the nacho – spread the guacamole on bottom of nacho, top with veggies, shrimp, then crumbled cotija cheese and cilantro and hot sauce. I drizzled my Colorado sauce from yesterday’s post. The funny thing is I thought I’d make 8 nachos, but these four were completely filling and perfect, and only 9 smart points for the whole plate.
On my plan, this plate is 7 points. Click this link to see the points on your WW plan.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 187mgSodium: 1525mgCarbohydrates: 49gFiber: 11gSugar: 6gProtein: 29g
Next time I have a BBQ, these are going to be my appetizer. Spicy, a bit buttery from the Ritz, crispy shrimp and tortilal chip. Just yum!
I was so happy to see the sun out this morning when I woke up, until I looked at my phone and saw that it was 34 degrees. There is just something wrong about wearing a scarf and winter coat in May! Watch it will be in the 80s in two weeks. 😛