Seafood nacho sauce ...... help please?

[CigarStone]

There is a Mexican restaurant 1/2 mile from my house that is the best I've ever had. My favorite dish is their seafood nachos. It sounds like an app but it is a meal. It's got shrimp, scallops, and crab in an incredible white corn sauce which has an amazing sweet seafood flavor. You can get it over chips or rice.

I'd like to know how to make this sauce and I'd like some guidance. I’m guessing that I would start by boiling shrimp shells and use this to add to a roux to get the sweet seafood base, but I’m guessing this sauce also has a mild white cheese base.

Rob @Nihon_Ni knowing your culinary skills, I am hoping you may be able to provide some guidance?

Any suggestions would be greatly appreciated.

 

[cabaiguan juan]

This is a bit much to read while drinking coffee.

 

[CigarStone]

This is a bit much to read while drinking coffee.

Put the coffee down.

 

[jfields]

This is a bit much to read while drinking coffee.

I'm just glad you finally learned how to read, spell, write a write an paragraphand write a paragraph or two.

 

[CigarStone]

I'm just glad you finally learned how to read, spell, write a write an paragraphand write a paragraph or two.

When you come to visit, we will go to this restaurant and see if you can figure out the sauce.

 

[cabaiguan juan]

I'm just glad you finally learned how to read, spell, write a write an paragraphand write a paragraph or two.

If i can do it, then so can you, one day.

 

[jfields]

When you come to visit, we will go to this restaurant and see if you can figure out the sauce.

We already did. Then you tried to create it on our camping trip and it was pretty much a fail, even though it wasn't bad.

 

[CigarStone]

We already did. Then you tried to create it on our camping trip and it was pretty much a fail, even though it wasn't bad.

That's why we have to try it again ..... where you try it this time.

 

[Thoughts]

Is this close? Willing to bet if you thinned out the sauce and mixed the corn with it or blended it with the sauce it could be close

 

[Johnny-O!]

Frozen corn? You gotta be kidding. Sour cream or the fatty Greek yogurt would be better for cooking purposes than mayonnaise. Lots of calories either way. Also I think you would add pepper jack cheese or jalapenos to give it some ooomph.

 

[Thoughts]

Frozen corn? You gotta be kidding. Sour cream or the fatty Greek yogurt would be better for cooking purposes than mayonnaise. Lots of calories either way. Also I think you would add pepper jack cheese or jalapenos to give it some ooomph.

He didn't say he wanted the weight watchers version Johnny! He wants the Tex-Mex fatty delicious version! Jalapenos in that would be banging though.

 

[Scap]

He didn't say he wanted the weight watchers version Johnny! He wants the Tex-Mex fatty delicious version! Jalapenos in that would be banging though.

Ohio-mex.
We don't do that shit down here. Lol

I'll pull out one of my tex-mex cookbooks and see if I find anything that sounds similar.

 

[Scap]

Here's the closest I found in my cookbooks, but it's a soup.

 

[Nihon_Ni]

There is a Mexican restaurant 1/2 mile from my house that is the best I've ever had. My favorite dish is their seafood nachos. It sounds like an app but it is a meal. It's got shrimp, scallops, and crab in an incredible white corn sauce which has an amazing sweet seafood flavor. You can get it over chips or rice.

I'd like to know how to make this sauce and I'd like some guidance. I’m guessing that I would start by boiling shrimp shells and use this to add to a roux to get the sweet seafood base, but I’m guessing this sauce also has a mild white cheese base.

Rob @Nihon_Ni knowing your culinary skills, I am hoping you may be able to provide some guidance?

Any suggestions would be greatly appreciated.

If you gave me this challenge, I'd start with a bechamel sauce, which is basically how you'd make mac n cheese. I think your idea of incorporating the flavor from shrimp shells is a good idea, but instead of boiling them I'd steep them in milk first, then use that milk to add to the roux before adding cheese. Make sure to use more salt than you think you need. Generally, restaurant dishes are way saltier than what a home cook makes.

I think crab might work better, or maybe a combo of crab and shrimp, based on what they use in the dish. Crab is generally sweeter than shrimp, so it makes me think that the sauce might be crab-based.

You could always try lobster if you're trying to break into @jfields' humidor, because he can't resist a crustacean! Just don't tell him they are basically cockroaches of the ocean.