Shrimp Nachos with WHite Cheddar Sauce and hass Avocado Grapefruit Salsa
By mdg_
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
Details
Servings 8
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
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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