Shrimp Boil Nachos
The classic cheesy appetizer, now packed with juicy seafood.
Ingredients
- 6 ears fresh yellow corn
- 1/2 pkg cream cheese softened
- 1/2 cup half-and-half
- 1 tbsp Old Bay seasoning
- 1 tsp flour all-purpose
- 1 1/2 tsp salt divided
- 1 lb andouille sausage chopped
- 4 tsp minced garlic about 4 garlic cloves
- 1 lb peeled and deveined raw medium shrimp chopped
- 1 tsp Cajun seasoning
- 1 tsp freshly ground black pepper
- 2 tbps fresh lemon juice
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce such as Tabasco
- 3 tbsp unsalted butter
- 2 tbsp finely chopped fresh flat-leaf parsley
- 12 oz kettle-cooked potato chips such as Lay's Original Kettle Cooked Potato Chips
- 1/4 cup chopped scallions about 5 scallions
- 1/4 cup thinly sliced jalapeño chiles
Instructions
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Cut corn kernels from cobs into a large saucepan. Using the blunt, flat side of a large knife, scrape milk and remaining pulp from cobs into the saucepan. Discard cobs.
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Stir in cream cheese, half-and-half, Old Bay, flour, and 1/2 teaspoon of the salt. Cook over low, stirring often, until mixture is smooth and begins to steam, about 10 minutes. Remove from heat, and cover to keep warm.
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Cook sausage in a large skillet over medium until slightly crispy, 10 to 15 minutes. Remove from skillet, and drain on paper towels. Increase heat to medium-high, and add garlic to skillet; cook, stirring constantly, 1 minute. Add shrimp, Cajun seasoning, pepper, and remaining 1 teaspoon salt, and cook, stirring often, 3 minutes. Stir in lemon juice, Worcestershire sauce, and hot sauce, and cook 1 minute. Remove from heat. Add butter and parsley, and stir until butter melts.
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Arrange chips on a platter, and top evenly with corn sauce, sausage, and shrimp mixture. Sprinkle evenly with scallions and jalapeño chiles.
