1poundwild-caught shrimp16 - 20 count, peeled and deveined
6ounce canlump crab meatdrained
6ouncespita chipsI used Stacy's
0.5cupkalamata olivespitted and cut in half
1largeroasted bell pepper0.5 cup diced - orange or red
1cupcrumbled feta cheese
.25cupdiced red onion
1tablespoonchopped green onionsor chives
For the Spinach Cheese Sauce
Melt one tablespoons of oil and the butter in a saucepan over medium-high heat. Add the onion and cook until softened, about 2 to 3 minutes. Add the garlic and cook for one additional minute.
Whisk in the flour and cook for one minute. Next, whisk in the milk. Reduce heat to medium and cook until thickened and smooth, about 2 to 3 minutes.
Stir in the Parmesan cheese, stirring until melted. Now stir in the Swiss cheese, stirring until fully melted and incorporated.
Add the Dijon mustard, lemon zest and lemon juice, stir to combine. Season to taste with sea salt, ground black pepper, and/or cayenne pepper.
Stir in the spinach and cook until wilted. Set aside and keep warm.
For the Seafood
Place the shrimp in a small bowl and toss with the Greek seasoning.
Heat one tablespoon of oil on a cast iron griddle or skillet. (You could also grill the shrimp outside). Add the shrimp and cook until it starts to turn pink, turn over and continue cooking until completely cooked and opaque.
Remove the shrimp to a bowl and place the lump crab on the griddle. Cook just until heated through, carefully turning to keep the crab as intact as possible. Remove the crab and place in a bowl.
Place half of the pita chips on a large plate or small platter. Pour some of the spinach cheese sauce over the top. Next sprinkle half of the pepper, tomato, olives, shrimp, crab, green onions, diced red onion, and feta cheese on top.
Repeat with the remaining ingredients and serve immediately.
For an added kick, serve with crushed red pepper flakes, Tabasco, or banana pepper slices.
These nachos will become soggy over time as the pita chips absorb the cheese sauce, I do not suggest saving any leftovers unless you remove all of the toppings and toss the chips.
Serve with a nice Sauvignon Blanc and really impress your friends.