Seafood Nachos

¼ cup olive oil

1⁄2 cup diced sweet onion

1⁄2 cup diced celery

2 large garlic cloves, minced ¼ cup red wine

2 cups canned diced tomato with

their juices

1 tsp. chili powder

½ tsp. each ground cumin and

oregano

1 cup red kidney beans

1⁄2 pound small raw shrimp

1⁄2 pound raw lobster meat, preferably claw meat, cut into minutes. Add the wine and cook until large pieces almost reduced, about 5 minutes.

1⁄4 pound sea scallops, quartered Add tomatoes, chili powder, cumin

Salt and oregano and cook, stirring occasionally, 12 ounces thick tortilla chips until slightly thickened,

2 cups grated cheddar and/or about 10 minutes. Gently stir in the

Monterey Jack cheese beans.

Sour cream, sliced scallions, and Add the shrimp, lobster and scallops

pico de gallo, for serving and cook over low heat until the Instructions: In a large saucepan, seafood is cooked through and the heat the olive oil. Add onion, celery, chili is thickened, 10-15 minutes. and garlic and cook over moderate Remove from the heat and season heat, stirring, until softened, about 5 well with salt. If desired, pull a few pieces of seafood from the chili to decorate the nachos. The chili should be loose but not wet; if necessary, drain off some of the liquid.

Heat the broiler. Layer half the tortilla chips in a 13-by-9-inch baking dish. Cover the chips with half the seafood chili and shredded cheese. Make an additional layer of chips, chili and cheese. Cook a few inches from the heat until the cheese is melted, about 3 minutes. Garnish with sour cream and scallions and any reserved seafood, and serve from the dish with pico de gallo on the side.

Note: If you’re using cooked lobster or shrimp, stir it into the chili right before you build the nachos. DeAngelis makes his own tortilla chips, but store-bought will do; just make sure they’re thick and substantial and won’t collapse when the chili is spooned on.

Makes 8-10 servings

Adapted from Paul DeAngelis, chef and partner at the Lobster Roll.