Seafood Nachos
Ingredients
- 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
Instructions
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.