Shrimp Nachos with White Cheddar Sauce and Avocado Grapefruit Salsa

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Servings:

• Recipe serving size: 6 loaded chips
• Number of servings: Adjust Reset

Ingredients:

• White Cheddar Sauce

• 3 Tbsp. unsalted butter
• 3 Tbsp. all-purpose flour
• 2 cups lowfat 1% milk
• 1 cup sharp white cheddar cheese, reduced fat, shredded
• 2 tsp. ground cumin
• Salt and pepper to taste

• Avocado Grapefruit Salsa

• 3 ripe, fresh avocados, halved, pitted and peeled
• 1 cup ruby red grapefruit, diced
• 1 serrano chile, finely diced
• 3 scallions, sliced into 1/8-inch thick circles
• 1/2 cup fresh cilantro, finely chopped + additional Tbsp. for garnish
• 2 Tbsp. extra virgin olive oil
• Salt and pepper to taste

• Shrimp Nachos Preparation:

• 2 Tbsp. extra virgin olive oil
• 1 dried chipotle chile
• 1/2 lb. large shrimp (16-20 per pound), peeled, deveined & tail off, finely diced
• Salt and pepper to taste
• 1 (10 oz.) bag unsalted tortilla chips
• Avocado grapefruit salsa (see make-ahead recipe below)
• 3 Tbsp. sharp white cheddar cheese, reduced fat, shredded (for garnish)

Instructions:

1. White Cheddar Sauce:

2. Melt the butter in a large heavy-bottomed skillet or saucepan over medium heat.
3. Once melted, add the flour and cook, whisking constantly, for 4-5 minutes until it just starts to turn a light tan color and gives off a nutty scent.
4. While whisking constantly & vigorously, gradually add the milk until well-incorporated. Continue whisking and cooking for approximately 5 minutes until the sauce becomes thick. Add the cheese and stir until melted and sauce is smooth.
5. Whisk in half of the cumin and season with salt and pepper to taste.
6. Set aside, keeping sauce warm over a very low heat while you prepare the remaining components of the dish.

1. Avocado Grapefruit Salsa:

2. Place the avocado in a bowl and gently mash with a fork. Stir in the serrano chile, scallions, cilantro and oil. Then gently fold in the grapefruit. Season with salt and pepper to taste, set aside.

1. Shrimp Nachos Preparation:

2. Place a medium-sized skillet over medium-high heat and add the oil, chipotle chile and remaining half of cumin.
3. Once the oil is hot, carefully add the chopped shrimp and saute for 2-3 minutes, then remove from heat. Remove the chipotle chile before serving.
4. To serve, pile the tortilla chips on a platter and top with 1 ½ cups of the cheese sauce, chipotle shrimp and avocado grapefruit salsa. Garnish with shredded cheddar cheese and chopped cilantro.