Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering Shrimp Nachos with White Cheddar Sauce and Hass Avocado Grapefruit Salsa recipe! This delectable dish combines crispy tortilla chips topped with succulent shrimp, creamy white cheddar sauce, and a refreshing salsa made with ripe Hass avocados and tangy grapefruit. The combination of flavors and textures in this recipe is sure to delight your taste buds and impress your guests. Whether you're hosting a party or simply craving a delicious snack, these shrimp nachos are the perfect choice.

Keywords: shrimp nachos, white cheddar sauce, hass avocado, grapefruit salsa, appetizer

shrimp nachos with white cheddar sauce and hass avocado grapefruit salsa recipe details

Shrimp nachos with white cheddar sauce and hass avocado grapefruit salsa recipe, recipe Rating: 4.9
Number of votes:158

Food Network host and chef Tyler Florence created this recipe for the Hass Avocado Board. This goes with his Hass Avocado Grapefruit Salsa.

Ready in: 25 mins

Ingredients

Serves: 8

• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp white Cheddar cheese
• 2 teaspoons ground cumin
• 2 tablespoons extra-virgin olive oil
• 1 dried chipotle chile
• 1 pound peeled shrimp, finely diced
• Kosher salt and black pepper, to taste
• 1 (10 ounce) bag baked tortilla chips
• Hass Avocado Grapefruit Salsa

Preparation method

Prep: 10 mins | Cook: 15 mins

1. Melt the butter in a skillet over medium heat. Once melted, add the flour and cook, whisking constantly, for 4 to 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 to 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.Note

Find Tyler Florence’s recipe for Hass Avocado Grapefruit Salsa here: http://mantestedrecipes.com/recipe/5348/hass-avocado-grapefruit-salsa.aspx