I read about Eddy Teach’s Raw Bar in a magazine about three years ago, and after learning that they have other menu options to offer, decided to go check it out.
For those of you interest in the raw bar bit, happy hour is at 3:30 p.m. until 4:30 p.m. (subject to change – if you click the website you’ll understand that they make their own rules), for half priced oysters – cooked or raw. There is no happy hour on holidays and weekends. Oh, and if you’re new just grab a table and the waitress will find you. Weird right?
Also, I should say that their oysters are so popular that they literally open them and serve them – raw. Obviously the cooked ones are opened and then cooked. But the shells are not cleaned – they literally have shells attached to them. I’ve never seen such a thing. If you’re into dives and a really laid back atmosphere (with live music) then this place is for you. Don’t forget to bring your sharpie to sign the table!
Moving onto the seafood nachos – the bad news is that I completely didn’t take any photos of Eddy’s Seafood Nachos, because I forgot. Sigh. However, you should know that they were yellow corn chips assembled in the traditional way with all the toppings stacked on top.
This always bothers me, because the nachos on top get all the love, then when you polish those off the rejects are left behind with no toppings. And if you’re sharing, then there is a mad rush to see who gets all of the good ones.
Well, I decided that there had to be a better way, so I used Tostitos Scoops for my chips – my husband balked at first, because the restaurant used yellow corn chips, but he came around when he realized that using the scoops meant that you were guaranteed to get everything in each bite.
It goes without saying that these would make an awesome summer appetizer – and you can really stretch your fresh seafood. I’m thinking I may add come fresh cooked corn next time.
Fresh Gulf Seafood Nachos Inspired by Eddy Teach’s Raw Bar - their menu lists these as Seafood Nachos
32 Tostitos Scoops chips
3/4 cup grated Asiago cheese
1 cup grated Colby Jack cheese
1 cup grated Mozzarella cheese
1/4 cup frozen spinach, defrosted and squeezed dry
1/2 cup sour cream
1/4 cup salsa, I used Herdez
1/3 cup of diced sweet onion, I used Vidalia
1/2 cup of diced, and seeded, fresh tomatoes
8 large shrimp (16 ct), cooked*, each cut into four pieces
1/2 cup of fresh cooked crab meat
6 cooked bay scallops (preferably seared in butter), chopped
1/2 cup fresh cilantro (whole or chiffonade)
*Clean and devein the shrimp – then boil the shrimp in boiling water with a sprinkle of salt and 1/2 a lemon and lime for 2 minutes, then place the shrimp in a bowl of ice to cool them down. Squeeze the remaining 1/2 lemon and 1/2 lime over the cooked and cooled shrimp.
Preheat the oven to 350 degrees.
Place the scoops onto a baking sheet and place a bit of spinach in each cup. Then sprinkle with the Colby Jack, Mozzarella, and Asiago cheeses. Place in the oven for about 3-4 minutes, or until the cheese is nice and melted.
Take the chips out of the oven and set aside to cool for a moment. In the meantime, mix together the sour cream and the salsa – adjust as needed for taste (more of either). Then set aside.
Top the chips with onions and tomatoes, then spoon the sour cream mixture onto each chip. Top each chip with crab, a piece of shrimp, and some bay scallop and sprinkle on the cilantro.
Serve immediately! As with most nachos, these don’t stay warm for long, which is okay because they are awesome at room temperature with a glass of wine.