Finger Food Friday: Seafood Nachos

Gulf Seafood Nachos

Seafood Nachos

If you’ve tuned into the Weather Channel at all since my last post, you’re probably privy to the fact that it’s still cold up here in the Northwest Quadrant of the ATL. Yes, we were among the “lucky” ones—those above “that ridge.” So since Tuesday, we have been dealing with snow and ice and snow and ice. And although today is absolutely gorgeous and all the snow and ice has melted (at least on our side of the street), the kids are enjoying their fourth snow day this week (lest you forget, they were off ALL last week). A cautious and well-respected decision by the county school board, no doubt, but one that’s left this momma house happy.

Exactly what does all this have to do with Seafood Nachos you ask? Well, in an effort to keep myself sane, I surfed the web to warmer destinations. I even went so far as to narrow down my Top 5 pics for our summer vacation rental. From there my mind wandered to warm, sandy beaches, the tropically mesmerizing smell of suntan oil, fruity umbrella drinks and fresh Gulf seafood. As if that weren’t enough to keep me from falling off the edge, I combed through all my Destin files (yes, I have those) for notes (yes, I have those too) documenting my obsession with Seafood Nachos and Seafood Queso (which is basically the same thing in a different form). I retraced miles traveled over the last couple of years covering the good, the bad and the not-so-tasty starting at Grayton Beach and ending somewhere along Highway 98. And then I came across my own recipe, developed late last summer, which for some odd reason I never shared with y’all. Obviously a blessing in disguise for me and all of you, like me, who long for warm, lazy days on the beach, refreshing cocktails, amazing fresh seafood … and a normal school schedule.

Until next time …

Seafood Nachos Recipe

Print Recipe

Print Recipe

4 tablespoons unsalted butter
1/3 cup thinly sliced green onions, plus more for garnish
1 garlic clove, minced
1 teaspoon Creole seasoning
1/4 cup all purpose flour
2 cups heavy cream
1 1/4 cups grated sharp cheddar cheese
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
1 pound well-seasoned boiled or steamed medium shrimp
1/2 pound well-seasoned boiled crawfish tails, peeled
1/2 pound claw crabmeat, picked over for shells and cartilage
Tortilla chips, for serving
Thinly sliced red onions, roasted red bell pepper strips, roasted poblano pepper strips, for garnish

In a medium saucepan over medium-high heat, melt butter. Add greens onions and garlic and cook until tender, about 2 minutes. Stir in Creole seasoning. Gradually stir in the flour. Cook, stirring constantly, until the roux is blond (pale yellow), about 1 minute. Slowly stir in the cream and continue stirring until the sauce thickens and comes a boil, 2-3 minutes. Remove from heat and add cheese, salt, white pepper and nutmeg. Stir until cheese is melted. Stir in shrimp, crawfish and crabmeat. Adjust seasonings, if necessary. Arrange tortilla chips on a large serving platter. Ladle seafood mixture evenly over chips and garnish with green onions, red onions, roasted red bell peppers and roasted poblano peppers. Makes 6-8 appetizer servings.


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2 Responses
  1. Frank Speyerer says:

    Snow and ice also here in North Texas also. Tonight was a New England clam chowder night. Keep warm.

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