Take the classic game-time snack to the next level with our seaside-inspired spin.
Cheese, beans, tortilla chips, and maybe a smattering of sour cream. You know the nacho drill. But the dish itself invites a much broader interpretation, like our spin on a coastal shrimp boil. Instead of red potatoes we used thick-cut kettle chips; a creamy corn salsa in place of Old Bay-soaked cobs; and, course, loads of shrimp sauteed in butter, Tabasco, andouille drippings, and tons of spices. You’ll never go back to the cheddar-shellacked classic.
Shrimp Boil Nachos
Active Time: 30 minutes
Total Time: 40 minutes
For the Corn Sauce
1 1/2 pounds fresh or frozen yellow corn kernels, divided
8 ounces cream cheese
1 1/2 cups whole milk
1 teaspoon kosher salt
3 tablespoons Old Bay Seasoning
1/2 tablespoon all purpose flour
For the Nachos
1 pound Andouille sausage (1/2-inch slices quartered)
2 tablespoons minced garlic
1 pound medium peeled and deveined shrimp (cut into 1/2-inch pieces)
1 teaspoon Cajun seasoning
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon Tabasco
3 tablespoons unsalted butter
2 tablespoons finely chopped parsley
1/4 cup chopped green onion
1/4 cup thinly sliced jalapeno
12 ounces kettle chips (we used Lay’s Original Kettle Cooked Potato Chips)
How to Make the Corn Sauce
Add 1 pound corn, cream cheese, milk, 1 teaspoon salt, Old Bay, and flour to a blender and puree on high for about 2 minutes until completely smooth. Pour contents into large saucepot. Add remaining kernels (saving 1/4 cup for garnish), and heat on low until steam is seen (about 20 minutes).
How to Make the Nachos
1. While sauce is warming, add sausage to large skillet over medium heat and cook until slightly crispy, about 10-15 minutes. Remove from pan and set aside.
2. Increase heat to medium-high, add garlic to pan, and cook 1 minute. Add shrimp, Cajun seasoning, salt, and pepper, and cook 3 minutes, stirring frequently. Add Worcestershire, lemon juice, and Tabasco, cook 1 minute, and turn off heat. Swirl in butter and parsley.
3. To assemble, arrange chips on a platter, top evenly with corn salsa, then sausage, and then spoon shrimp. Garnish with green onion, jalapeno, and corn kernels ... enjoy!
Watch us make them on Facebook Live: