Great for a party, game day snack or even a meal.
1 and ½ pounds large shrimp*
½ cup extra virgin olive oil, divided
1 lemon juiced
salt and pepper
3 vine ripe tomatoes
1 red onion
¼ Serrano chili or ½ jalapeno*
4 or 5 radishes
½ bunch fresh cilantro, plus extra for garnish
½ lime, juiced, plus lime slices for serving
4 TBS of unsalted butter
4 TBS all purpose flour
2 cups whole milk
1 and ½ cups shredded cheddar cheese
1 large bag of corn tortillas
In a large bowl, toss shrimp with ¼ cup oil, lemon juice, salt, and pepper. Let marinate for about 1/2 hour while you heat up the grill to medium-high heat or you can heat a sauté pan or cast iron skillet.
Cook or grill shrimp on each side until they turn pink, about 5 minutes total, depending on size. Set shrimp aside.
Roughly chop tomatoes, red onion, Serrano chili, radishes, and cilantro leaves. Add above ingredients along with lime juice, 1/4 cup of extra virgin olive oil, and salt and pepper into a food processor and pulse. Take the shrimp and add it to the salsa in the food processor. Pulse until well combined but still chunky. DO NOT OVER PROCESS, IT WILL RUIN THE DISH.
Take a medium saucepan and melt butter over medium heat. Add flour and stir well with a wooden spoon. Do not let the flour take on any color. Take a whisk and stir the roux while you slowly add milk. Let it come to a simmer and thicken up, it should take about 5 minutes.
Add cheese to the roux, season with salt and pepper, and set aside.
Heat corn tortilla chips in the oven, if desired. Scoop a generous heaping of cheese sauce onto chips.
Pour shrimp salsa over the chips and cheese. Garnish with any remaining shrimp, fresh lime wedges and some fresh cilantro.
*De-vein, peel, and remove tails off shrimp (jumbo tiger prawns are a great choice.) Or buy frozen shrimp that has already been cleaned and thaw. If it’s tail on shrimp, remove tails.
*To reduce the heat of the peppers take out seeds and stems.
Sally’s Notes: I used an entire jalapeno but I did remove the seeds. I also did not have cheddar cheese but I did have a mild Mexican white cheese, which I like better because I think cheddar cheese can overpower everything else on the plate. But that’s just me. This makes a big batch of Nachos, I halved the recipe and it was a filling lunch for two. It would also make a great game day alternative to regular nachos or for you next party.
Another important note, do not over chop your veggies or shrimp in the processor.