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Nachos with Ice Shrimp and Armstrong Marble Cheddar

  • Prep
    20 min
  • Total
    27 min
  • Servings


  • 4 potatoes, thinly sliced with skin on
  • 2 slices of bacon, cooked and chopped
  • 454 g (1 lb) Armstrong Marble Cheddar
  • 1 Roma tomato, diced
  • 2 pickled banana peppers, sliced
  • 1 green onion, chopped
  • 225 g (8 oz) ice shrimp, thawed and drained


  1. Thinly slice potatoes on a mandolin to about the size of a thick potato chip.
  2. Heat deep fryer to 350°F.
  3. Fry potato slices until golden brown and crisp.
  4. Remove from oil and drain on a paper towel coated pan until cool.
  5. Add potatoes to a pie pan lined with parchment paper.
  6. Top potatoes with cheese and shrimp and heat in the oven at 350°F until cheese melts.
  7. Remove from oven and top with bacon, tomato, green onion, and banana peppers.
  8. Serve as you would nachos, with salsa or sour cream. An interesting addition would be to substitute cocktail sauce instead of salsa to compliment shrimp.


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  • Total
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  • Total
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  • Total
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