We’re in the Kirby and Holloway Kitchen taking many different flavors and packing them into one delicious dish.
Bob Barrett, the food and beverage director at
Residence Inn by Marriott Ocean Cityis here making Red Chili Shrimp Nachos, with Roasted Corn Pico and Lime Crema.
Red Chili Shrimp Nachos, and Roasted Corn Pico, with a Lime Crema
16 oz of Corn Tortilla Chips, store-bought or 1 pack 8′ fresh tortillas cut in quarters, and deep fried at 350 degrees for 2 minutes ( remember to flip over tortillas while in the fryer. Drop into big bowl toss with Sea salt & Ground pepper and then lay out on a pan with parchment paper. Let cool put aside.
2lbs of grilled or steam grilled 21-25 Shrimp If grilled, glaze with an Asian Red Chili sauce ( most major grocery stores), if steamed, tossed in Red Chili sauce then chopped into thirds.
(Mix Roasted Corn Pico ( 14 oz fresh or defrosted corn kernels lightly tossed in 1tblspoon of olive oil and ½ tsp ground pepper, ½ tsp garlic salt, tsp of sea salt. Spread on the baking pan lined with parchment paper. Roast in oven at 400 degrees for 10-15 minutes, looking for a golden color on the edges. Move to a bowl and set aside.
Pico; In a large bowl add two whole tomato quarter inch diced, one whole red onion quarter inch diced, a quarter bunch of cilantro chopped and the juice of half a lime and two tablespoons of Roses Lime juice. Then set in the fridge. Chill for an hour.
Lime Crema: Zest one fresh lime and juice the rest. In a bowl add a half cup of sour cream, 2 tablespoons of Half n Half, a nice pinch of cayenne, Sea Salt, and ground pepper. Whisk in the other quarter cup of chopped Cilantro & lime juice to taste. ( You can add half n half to thin if too thick. Spoon into a squirt bottle, & chill.
One cup of shredded Monterey Jack Cheese & Mozzarella cheese.
Layer bottom of the plate with Nachos on either a microwave sake plate or oven-safe plate, add Red Chili shrimp evenly across, now do the same with roasted corn. Spread half a cup of mix cheese on top. Repeat process. Bake in oven at 350° F for 15 minutes or until heated through.
Remove from oven or microwave. Then add the Lime Crema liberally across nachos, then finish with one to two large pinches of the Pico. Done!
Infused Pear Martini
– House infused pear and vodka
– Splash of simple syrup
– Splash of Elderflower liquor
– Garnished with brown sugar rim and pear
