Who doesn’t like lobster, shrimp and scallops? People with seafood allergies – that’s a stupid question. But for those who won’t sicken and die, they are delicious. We were going to have fondue, but I realized that we had no Sterno. So how about some creamy, crunchy, spicy nachos?Hey, I had already made my trip to Crosby’s Crabs; I had the cheese for fondu, and who doesn’t have onions and hot sauce around? Three simple keys: 1. don’t over cook the lobster; 2. don’t over cook the shrimp, and 3. get good seafood. I hope you like it.
1 bag tortilla chips
3/4 pound (31-35) shrimp, peeled and deveined and cut in half
3/4 pound sea scallops
2 (6-ounce) lobster tails removed from shell and cut in bite sized pieces
12 ounces rice flour
1 cup Swiss cheese, grated
1/2 cup Parmesan cheese, grated
1/2 cup Baby Swiss cheese, grated
3 tablespoons flour
3 tablespoons butter
12 ounces milk
3/4 teaspoon nutmeg
1 teaspoon hot sauce
2 tablespoons Old Bay seasoning
1/4 cup chives, chopped
1 red bell pepper, diced
1 red onion, pickled and cut in slivers
Olive oil and butter for cooking
Jalapeños for garnish.
In a large saucepan on medium, add flour and butter and cook for 5 minutes until flour is cooked out, whisking constantly.
Add milk and whisk for 4 minutes.
Add 1/2 of all cheeses and stir until melted.
Add second half of cheese and stir until melted.
Place rice flour and Old Bay seasoning in a pie pan and mix.
Coat each type of seafood separately.
Heat non-stick skillet on medium and add 2 tablespoons of butter and 2 tablespoons of oil.
Cook shrimp first until shrimp turns pink,about 3 minutes per side. Remove and set aside
In a second pan, add butter and oil and cook lobster for 3 minutes per side.
In the original pan set to medium high, add more butter and oil and scallops; cook for 90 seconds on first side and 60 seconds on the opposite side. (Be careful: If you overcook scallops, you can play hockey with them.)
Add red peppers and onions
Top with jalapeños
One Comment Add yours
Tasty and inventive