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clh323 posted in Rich history, richer menu

Thanks for this. Will be trying it soon.

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keithp posted in Jeffrey Stambor Winemaking artistry and ...

The Ohio Department of Agriculture is seemingly attempting to unintentionally destroy the artisan concept and ...

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Potential Artistry? They have no concept in Ohio and are unintentionally trying to destroy it. ...

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JoMarko posted in Charred rib steak perfection

Goes great with an orzo salad! It's a real babe magnet too!

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I must agree Very Good food, never disappointed eat here 2-3 a month

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« Valley Food Home

Introduce a new protein your family will love


Published: Wed, June 18, 2014 @ 12:00 a.m.

QUICK-AND-EASY CHEESY GULF SHRIMP NACHOS

Total time: 10 minutes

Servings: 2-4

1/4pound tortilla chips

115-ounce can low-sodium black beans, cooked, rinsed and drained

11/2cups shredded low-fat cheese

1/2pound small fresh or frozen Gulf shrimp (or large shrimp cut into bite-sized pieces), boiled and peeled

1 large tomato, finely diced

1/4 cup scallions, diced

Low-fat or fat-free sour cream (optional)

Salsa (optional)

Fresh guacamole

Preheat oven to broil. In large, oven-proof platter, place tortilla chips in single layer. Sprinkle black beans and half of cheese on top of chips, then evenly distribute shrimp on top. Add diced tomato as next layer, then cover with remaining cheese.

Cook under broiler for roughly 2 minutes or until cheese is melted.

Remove from oven and let cool slightly. Garnish nachos with sliced scallions, and top with sour cream, salsa and guacamole.


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