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Double-Decker Shrimp Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Double-Decker Shrimp Nachos! Get set for a taste extravaganza that will implode inside your mouth. Talk about a nacho upgrade. It just may kick the ordinary version to the curb. Look at the ingredient list: sautéed shrimp, gooey cheeses, cayenne peppers, and fresh veggies. Double-Decker means two layers of mouthwatering goodness. Better add a side of plain yogurt or sour cream to control the fire, just in case. Keep ingredients on hand. You’re going to end up making it twice!

DOUBLE-DECKER SHRIMP NACHOS

Ingredients:

11-ounce bag corn tortilla chips

12-ounce bag large cooked shrimp, peeled, deveined, and tails removed

1-2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1 teaspoon crushed oregano

1/2 teaspoon garlic salt

8-ounces Mexican cheese blend, finely shredded

2 Roma tomatoes, chopped

1/2 cup corn, frozen and thawed

4-5 green onions, snipped

1 avocado, sliced

1 cup sour cream or plain yogurt

Instructions:

Preheat oven to 400°. Spray a 9”x13” glass dish with nonstick oil. Set aside. In a large skillet over medium heat, warm olive oil. Arrange shrimp in a single layer. Sprinkle with red pepper flakes, crushed oregano, and garlic salt. Turn shrimp to brown both sides. Remove from heat. Repeat if necessary until all shrimp is sautéed. Line bottom of glass dish with a single layer of corn tortilla chips, slightly overlapping. Place half the shrimp over chips. You may cut the shrimp into bite-size pieces. Sprinkle 1 cup of Mexican cheese blend over shrimp. Next top cheeses with one chopped tomato and corn. Using a kitchen shears, snip 2 green onions into bite-size pieces randomly over top. Repeat process for second layer, beginning with tortilla chips. Bake in preheated oven for 15-20 minutes or until cheese is melted. Remove from oven. Garnish with sliced avocado and a dollop of sour cream. Sprinkle with red pepper flakes for extra flavor. Serve warm.

Double Chocolate Skillet Brownie

What’s Cooking in Gail’s Kitchen? Be Our Guest: Double Chocolate Skillet Brownie! I love gooey brownies, especially right out of the oven. Maybe it’s the butter and brown sugar that makes them so delicious. Or it might be the smidgen of peanut butter mixed with real vanilla extract. Lest we not forget the main attraction: dark chocolate and semi-sweet chocolate for that rich delectable aftertaste once your teeth sink in. Mmmm. Pass me the milk, please.

DOUBLE CHOCOLATE SKILLET BROWNIE

Ingredients:

6 tablespoons butter, room temperature

1/3 cup crunchy natural peanut butter

3/4 cup brown sugar

1 large egg

2 teaspoons vanilla

1 cup flour

2 tablespoons cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt crystals

1 1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips (optional), for garnish

2 tablespoons walnuts, chopped (optional)

Instructions:

Preheat oven to 350°. Grease a 10″ iron skillet and set aside. In a stand mixer, combine butter, peanut butter, and brown sugar on low speed. Add egg and vanilla extract. Gradually mix in flour, cocoa, baking soda, and sea salt crystals. Fold in chocolate chips. Transfer batter to iron skillet. Spread evenly. Sprinkle with white chocolate chips and chopped walnuts. Bake until set in center and pulling away from sides, 20-24 minutes. Let cool 10 minutes. Cut into pie-shaped wedges. Serve warm.