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Directions

PREHEAT oven to 450°F.

PREPARE the shrimp according to package directions.

SEASON the tomato with salt to taste and set aside.

PLACE chips into a 9" x 13" baking dish. Sprinkle half the cheese over the chips. Drizzle with barbecue sauce. Scatter shrimp and jalapenos over chips then sprinkle the remaining cheese on top and bake until cheese melts and nachos are golden on top, about 10 minutes.

SCATTER the tomatoes and scallions over the nachos and serve immediately with additional sauce and sour cream.

Recipe courtesy of the Food Network Kitchens.

From Randall R.: I use a pizza stone to get extra crispy butterfly or popcorn shimp out of the oven. Just preheat the pizza stone. Arrange shrimp in a single layer on the hot stone and bake. Be careful not to overcook.

From Jennie S.: My kids love these nachos. I add lettuce, bell pepper and more tomato to trick them into eating their vegetables.

From Marnie J.: This was a huge hit at my Superbowl party. Try using Pepperjack cheese instead of cheddar for some extra zing.

From Paul M.: I drizzle Tabasco sauce on right before serving to give it even more kick.

From Dylan J.: Instead of BBQ sauce I use HOT salsa. Thicker usually works better.

Ingredients

1 (20 oz) package SeaPak® Popcorn Shrimp or SeaPak® Shrimp Poppers

1 large tomato, diced

8 oz white corn chips

8 oz sharp Cheddar cheese, shredded (about 2 1/2 cups)

1/4 cup pickled sliced jalapenos, roughly chopped (if desired)

1/2 cup barbecue sauce, plus more for serving

4 scallions (both white and green), thinly sliced

Kosher salt

Sour cream, for serving

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