Shrimp Nachos with WHite Cheddar Sauce and hass Avocado Grapefruit Salsa

Shrimp Nachos with WHite Cheddar Sauce and hass Avocado Grapefruit Salsa
Shrimp Nachos with WHite Cheddar Sauce and hass Avocado Grapefruit Salsa

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

Ingredients

  • For the Salsa:

  • 3

    ripe, fresh Haas avocados,peeled, seeded and scooped out.

  • 1

    cup diced ruby red grapefruit

  • 1

    serrano chili, finely diced (wear gloves)

  • 3

    scallions, sliced into 1/8 inch circles

  • 1/2

    cup cilantro, chopped

  • 2

    TBS olive oil

  • Kosher salt

  • Black pepper

  • For the shrimp nachos with white cheddar sauce:

  • 3

    TBS unsalted butter

  • 3

    TBS flour

  • 1 1/2

    cups milk

  • 1

    cup shredded sharp white cheddar cheese

  • 2

    tsp ground cumin, divided use

  • 1

    dried chipolte chile

  • 1

    lb. peeled shrimp, finely diced

  • Kosher salt

  • Pepper

  • 1

    10 oz bag baked tortilla chips

  • Haas avocado salsa (above)

  • 1/2

    cup shredded white cheddar cheese for garnish

Directions

For the salsa: Place the avocado in a bowl and gently mash with a fork. Add the grapefruit, serrano chili, scallions, cilantro and oil, and gently mix together. Season with kosher salt and black pepper; set aside. For the nachos: Melt the butter in a skillet over medium heat. Add the flour and cook, whisking constantly, for 4-5 minutes. Gradually add the milk, stirring until it becomes thick and smooth, about 5 minutes. Add the cheese, and stir until melted and sauce is smooth. Whisk in half of the cumin and season with salt; set aside. Place a skillet over medium heat and add the oil, chili and remaining half of the cumin. Once the oil is hot, carefully add the shrimp, and cook for 2-3 minutes, tehn remove from heat. Remove the chipolte chili before serving. To serve, pile the tortilla chips on a platter and top with the cheese sauce, chipolte shrimp and Haas avocado grapefruit salsa. Garnish with shredded cheese.

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