Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa - KMOV.com

Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa

SHRIMP NACHOS WITH WHITE CHEDDAR SAUCE AND HASS AVOCADO GRAPEFRUIT SALSA
Recipe created by chef Tyler Florence for the Hass Avocado Board
 
Serves: 8
 
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
 
Hass Avocado Grapefruit Salsa
 
Ingredients
·        3 ripe, Fresh Hass Avocados, peeled,
seeded and scooped out
·        1 cup diced ruby red grapefruit
·        1 serrano chile, finely diced
·        3 scallions, sliced into 1/8-inch thick circles
·        1/2 cup chopped cilantro
·        2 Tbsp. extra virgin olive oil
·        Kosher salt and black pepper, to taste
 
Instructions
1.      Place the avocado into a bowl and gently mash with a fork. Add the grapefruit, serrano chile, scallions, cilantro and oil, and gently mix together. Season with kosher salt and black pepper; set aside.
 
 
Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa
 
Ingredients
·        3 Tbsp. unsalted butter
·        3 Tbsp. flour
·        1 1/2 cups whole milk
·        1 cup shredded sharp white cheddar cheese
·        2 tsp. ground cumin
·        2 Tbsp. extra virgin olive oil
·        1 dried chipotle chile
·        1 lb. peeled shrimp, finely diced
·        Kosher salt and black pepper, to taste
·        1 (10-oz.) bag baked tortilla chips
·        Hass Avocado Grapefruit Salsa (see make-ahead recipe above)
·        1/2 cup shredded sharp white cheddar cheese, for garnish
 
Instructions
1.      Melt the butter in a skillet over medium heat. Once melted, 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 kosher salt; set aside.
2.      Place a skillet over medium heat and add the oil, chile and remaining half of cumin. Once the oil is hot, carefully add the shrimp, and cook for 2-3 minutes, then remove from heat. Remove the chipotle chile before serving.
3.      To serve, pile the tortilla chips on a platter and top with the cheese sauce, chipotle shrimp and Hass Avocado Grapefruit Salsa. Garnish with shredded cheese.
 
Nutrition Information Per Serving: Calories 570; Total Fat 38 g (Sat 12 g, Trans
0 g, Poly 2.5 g, Mono 15 g); Cholesterol 150 mg; Sodium 290 mg; Potassium 630 mg; Total Carbohydrates 36 g; Dietary Fiber 7 g; Total Sugars 5 g; Protein 23 g; Vitamin A 1409 IU; Vitamin C 18 mg; Calcium 247mg; Iron 3 mg; Vitamin D 20.8 IU; Folate 76 mcg; Omega 3 Fatty Acid 0.5 g
 
% Daily Value*: Vitamin A 30%; Vitamin C 30%; Calcium 25%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
 
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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