Shrimp Totchos with Blue Plate Cocktail Sauce and Remoulade Sauce

 

Have you ever tried Totchos?   If you're unfamiliar with this fun food, they're tater tot nachos, where the tater tots take the place of tortilla chips and they're covered with nacho toppings.

For this "recipe" you can make as many or as few as you need for your meal or party!

I cooked a small bag of tater tots in the air fryer, covered with shredded Mexican blend cheese, then layered on cooked and seasoned shrimp, topped with remoulade sauce and Blue Plate's cocktail sauce.  A garnish of chopped cilantro and we were ready to eat!

For the shrimp, again, it depends on how many servings you're preparing.  To serve four, I sauteed 1 lb. of medium peeled and deveined shrimp in 1 T. olive oil and 1 T. butter over medium high heat in a large skillet.  I seasoned with Zatarain's Creole Seasoning.  They cooked approximately 4 minutes.

I've tried many versions of cocktail sauce through the years.  The Blue Plate version is creamy.  You can taste the horseradish that gives it a kick.  I was impressed with their version.

I also made a batch of remoulade sauce from a recipe I found on the Blue Plate website.  

Here's the link: 

https://fleurdelolly.blogspot.com/2025/02/spicy-remoulade-sauce-by-blue-plate.html

Let's recap:

Prepare the tater tots according to the package directions.  Spread them evenly on a serving platter.

Next, top with however much shredded Mexican blend cheese you'd like.  The heat from the tater tots will begin to melt the cheese.

Now spread the cooked shrimp evenly over the top of the tater tots.

Top with cocktail sauce and remoulade sauce and garnish with chopped cilantro or parsley.

EAT!