Shrimp Nachos with Avocado-Corn Relish
Why I Love This Recipe
Adapted from Bobby Flay
For the Southwestern Cuisine Cooking Class - 110
Bobby's version of this recipe is with grilled scallops and I have made it this that way, but for the cooking class I used shrimp (more economical). Since there are many steps in this recipe, I find that using shrimp takes the pressure off because they can be cooked ahead of time and then the nachos assembled when you are ready to eat them. Thanks Bobby, love ya, call me, mean it!
Ingredients You'll Need
1 cup wine - for the cook
Approx. 2 cups Peanut or canola oil, for frying
4 flour tortillas, cut into quarters
16 large shrimp
1 Tablespoon olive oil
1 large garlic clove, minced
Juice and zest of one lime
6 Tablespoons Avocado-Corn Relish (recipe follows)
FOR THE AVOCADO-CORN RELISH
Makes about 2 - 1/2 cups
1 cup wine – for the cook
2 avocados, peeled and coarsely chopped
1 cup roasted corn kernels*
3 Tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup lime juice
2 Tablespoons sour cream
In a large pan or deep fryer, fry tortilla quarters until crisp. Drain on a paper towel and set aside.
Toss shrimp in olive oil; add garlic the lime juice and zest and season with salt and pepper. Toss to coat.
Heat a large skillet over medium heat and sauté shrimp until pink and just cooked through.
To serve: Top each tortilla crisp with a Tablespoon of Avocado-Corn Relish, one shrimp and garnish with a cilantro sprig and/or red and yellow pepper brunoise*.
*Brunoise I say? If you were at the Bacon Cooking Class you already know what Brunoise is. If not, well it sucks to be you because you missed BACON !!!! (Find the instructions at the Poached Quail's Egg and Applewood Smoked Bacon recipe)
For the Avocado-Corn Relish
Combine all ingredients, season to taste with salt and pepper.
(May be prepared up to one day ahead, covered and refrigerated. Bring to room temp before serving)
Preheat the oven to 375. Cut the kernels off of an ear of corn (or use 1 1/2 cups of frozen corn – they shrink up so go with a little more than you need) and place on a baking sheet. Roast until kernels are beginning to dry and brown, about 30-40 minutes, stirring every so often.
(NOTE: each ear of corn yields about 1 - 1/2 +/- cups of kernels.)