Recipe Categories
Tex Mexican
Tex Mex Nachos

James's Lime Shrimp Nachos

1 lb Medium shrimp peeled, deveined 
    Zest of 1 lime finely chopped 
4 tbl Fresh lime juice - (to 5 tbspns) to taste 
2 x Garlic cloves toasted 
2 tsp Cumin seeds 
1/4 cup Plain nonfat yogurt 
2 x Serrano chilies seeded, chopped 
    (or 1 jalapeno or more to taste) 
1/4 cup Fresh cilantro 
    Salt to taste 
    Freshly-ground black pepper to taste 
6 x Corn tortillas cut into quarters 
    or sixths and toasted 
    Lime slices, thin for garnish 
    Cilantro sprigs for garnish 

 Method : 
To toast the garlic: Heat a heavy skillet or comal over medium-high heat and toast the garlic in its skin, turning or shaking the pan often, until it smells toasty and is blackened in several places, about 10 minutes.
To toast tortilla chips: To bake the chips preheat the oven to 325 degrees. Place the tortilla pieces on a baking sheet and bake for 20 to 30 minutes, until light brown and crisp, shaking the baking sheet every 10 minutes. Allow to cool on a rack. To microwave the chips, place about 6 to 10 pieces at a time on a plate or on the plate in your microwave oven. Microwave on High (100%) power for 1 minute. If the pieces are not crisp, turn them over and microwave for another 40 to 60 seconds. If they are still not crisp and are just beginning to brown, microwave for another 20 to 30 seconds until crisp. Cool on a rack or in a basket.
Bring a large pot of water to a boil and add the shrimp and lime zest. Cook for 3 to 5 minutes, until the shrimp are pink and cooked through. Drain, chop the shrimp coarsely, and toss the shrimp and lime zest with the lime juice. Transfer to a medium bowl and set aside.
Toast the cumin seeds in the pan in which you toasted the garlic, shaking the pan, for another minute, until the seeds begin to pop and smell toasty. Remove from the heat.
Crush the cumin seeds in a mortar and pestle or in a spice mill. Peel the garlic and mash in a mortar and pestle or with a fork. Mix with the yogurt and toss with the shrimp, chiles, and cilantro. Add salt and pepper to taste.
Top the tortilla chips with the shrimp mixture, garnish with sliced lime and cilantro sprigs, and serve.
This recipe yields 4 to 6 servings.
Advance preparation: The filling will keep for several hours in the refrigerator. The chips will hold for a day 

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