Lowcountry style nachos

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 836, total fat 48 G., saturated fats 23 G., proteins 59 G., carbohydrates 43 G., fiber 3 G., cholesterol 314 mg, sodium 1524 mg, sugar 2 G.

The American Lowcountry region (South Carolina) encompasses the Atlantic coast, and its cuisine, accordingly, is rich in seafood, which is reflected in this nacho recipe. Corn chips are served under a layer of fried shrimp and crab meat and generously drizzled with a thick cheese sauce. This appetizer is perfect for a large crowd and is perfect for house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons unsalted butter
2 tbsp. premium flour
1 cup whole milk + more as needed
700 g white American cheese, diced
220 g Monterey Jack cheese, diced
1/2 cup finely chopped jalapeño (remove seeds), optional
900 g medium shrimp, peeled and deveined
2 tbsp. l. olive oil
2 tsp seafood seasoning
2 cloves garlic, crushed
340 g lump crab meat, sorted to remove any shell fragments or cartilage
1 bag (300 g) tortilla chips
0.5 cup chopped green onions
0.5 cup chopped cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, crab meat, Monterey Jack cheese, tortilla chips, fish seasoning, jalapeno pepper, cilantro

Cooking the dish according to the recipe:

In a medium saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Continue stirring for 1 minute, being careful not to burn the mixture. Gradually pour in the milk and cook, stirring frequently, until it barely begins to bubble around the edges of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses, and stir until the cheese melts. Stir in the jalapeños. If the sauce is too thick, add more milk, 1 tablespoon at a time. Season with salt and pepper to taste and keep the cheese sauce warm.
In a medium bowl, combine the shrimp, 1 tablespoon oil, seafood seasoning, and garlic. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and cooked through and the crabmeat is heated through, about 2 minutes more.

Place a layer of tortilla chips on a serving platter. Top with some shrimp and crab mixture and drizzle with a little cheese sauce. Repeat with a second layer of chips, shrimp and crab mixture, and cheese sauce (you can have as many layers as you like). Sprinkle with green onions and cilantro and serve immediately.

Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple shrimp recipes / Summer dishes / Party Dishes / Main courses / Fish and seafood / Mexican cuisine / American cuisine