GarnetTigerMom
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- Aug 27, 2007
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Grilled Shrimp Nachos
30 Mintues.
Ingredients:
1 1/2 pounds large shrimp, peeled, deveined, tail removed
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium bag corn tortilla chips (9 ounces)
1 lime, cut into wedges for garnish
Salsa:
3 vine tomatoes, chopped
1 red onion, diced
1/4 Serrano chile, sliced
4 to 5 radishes, diced
1/2 bunch fresh cilantro leaves, chopped
1/2 lime, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cheese Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese
Kosher salt and freshly ground black pepper
Cooking Instructions:
De-vein, peel, and remove tails from 1 1/2 pounds of large shrimp (jumbo tiger prawns are a great choice). In a large bowl, toss shrimp with 1/4 cup extra virgin olive oil, juice from 1 lemon, salt, and pepper. Let marinate for about 1/2 hour while you heat up the grill to medium-high heat. Grill shrimp on each side until they turn pink, about 5 minutes total, depending on size. Set grilled shrimp aside.
Roughly chop 3 vine tomatoes, 1 red onion, 1/4 Serrano chili, 4 to 5 radishes, and 1/2 bunch of fresh cilantro leaves. Add above ingredients along with juice from 1/2 lime, 1/4 cup of extra- virgin olive oil, and salt and pepper into a food processor and pulse. Take the shrimp and add it to the salsa in the food processor. Pulse until well combined but still chunky.
Take a medium saucepan and melt 4 tablespoons of unsalted butter over medium heat. Add 4 tablespoons of all purpose flour and stir well with a wooden spoon. Do not let the flour take on any color. Take a whisk and stir the roux while you slowly add 2 cups of whole milk. Let it come to a simmer and thicken up, it should take about 5 minutes.
Add 1 1/2 cups shredded cheddar cheese to the roux, season with salt and pepper and set aside.
Heat corn tortilla chips in the oven, as desired. Scoop a generous heaping of cheese sauce onto chips. Pour shrimp salsa over the chips and cheese. Garnish with any remaining shrimp, fresh lime wedges and some fresh cilantro.
MMMM
30 Mintues.
Ingredients:
1 1/2 pounds large shrimp, peeled, deveined, tail removed
1/4 cup extra-virgin olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 medium bag corn tortilla chips (9 ounces)
1 lime, cut into wedges for garnish
Salsa:
3 vine tomatoes, chopped
1 red onion, diced
1/4 Serrano chile, sliced
4 to 5 radishes, diced
1/2 bunch fresh cilantro leaves, chopped
1/2 lime, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Cheese Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1 1/2 cups shredded cheddar cheese
Kosher salt and freshly ground black pepper
Cooking Instructions:
De-vein, peel, and remove tails from 1 1/2 pounds of large shrimp (jumbo tiger prawns are a great choice). In a large bowl, toss shrimp with 1/4 cup extra virgin olive oil, juice from 1 lemon, salt, and pepper. Let marinate for about 1/2 hour while you heat up the grill to medium-high heat. Grill shrimp on each side until they turn pink, about 5 minutes total, depending on size. Set grilled shrimp aside.
Roughly chop 3 vine tomatoes, 1 red onion, 1/4 Serrano chili, 4 to 5 radishes, and 1/2 bunch of fresh cilantro leaves. Add above ingredients along with juice from 1/2 lime, 1/4 cup of extra- virgin olive oil, and salt and pepper into a food processor and pulse. Take the shrimp and add it to the salsa in the food processor. Pulse until well combined but still chunky.
Take a medium saucepan and melt 4 tablespoons of unsalted butter over medium heat. Add 4 tablespoons of all purpose flour and stir well with a wooden spoon. Do not let the flour take on any color. Take a whisk and stir the roux while you slowly add 2 cups of whole milk. Let it come to a simmer and thicken up, it should take about 5 minutes.
Add 1 1/2 cups shredded cheddar cheese to the roux, season with salt and pepper and set aside.
Heat corn tortilla chips in the oven, as desired. Scoop a generous heaping of cheese sauce onto chips. Pour shrimp salsa over the chips and cheese. Garnish with any remaining shrimp, fresh lime wedges and some fresh cilantro.
MMMM
