With two popular downtown San Antonio restaurants to her credit, Lisa Wong continues to reign among the city’s top restaurateurs. Rosario’s Mexican Cafe y Cantina, 910 S. Alamo St., and Acenar, 146 E. Houston St., are popular with tourists, but also bring plenty of San Antonio locals downtown.
Rosario’s Shrimp Nachos are perennial favorites. The warmed pico de gallo makes a flavorful sauce and the combination of shrimp and melted cheese can’t go wrong.
Rosario’s Shrimp Nachos
6 medium shrimp, peeled and deveined
2 tablespoons butter
1 tablespoon minced garlic
12 fried tortilla chips for nachos, preferably homemade
Pico de gallo
1/4-to 1/2 cup grated Monterey Jack cheese
Guacamole, your recipe, for garnish
|Pico de gallo:
1 medium tomato, diced
1/4 cup white onion, diced
7 or 8 sprigs fresh cilantro, chopped
1 fresh jalapeño, seeded and minced
1 tablespoon fresh lime juice
To make pico de gallo: Place tomato, onion, cilantro, minced and seeded jalapeño and lime juice in one bowl. Mix well, then set aside.
To make nachos: Preheat oven to 375 degrees. Slice shrimp in half lengthwise for 12 pieces. Over low-to-medium heat 2 tablespoons butter and 1 tablespoon minced garlic. Add shrimp and sauté about 1 minute per side or until cooked through. Remove shrimp from pan and set aside.
Sauté pico de gallo in same pan with remaining butter-garlic mixture for 1-2 minutes till cooked through. Set aside.
Take 12 nacho chips (triangular corn chips, homemade preferred) and place on cookie sheet. Place a shrimp half on each chip and top with pico de gallo and grated Monterey Jack cheese. Place in oven until the cheese is melted and the nachos are hot.
After you take them out of the oven top each nacho with guacamole and serve.
Makes 4 servings.
From Lisa Wong of Rosario’s.