Sarasotas Seafood Nachos With Mango Salsa

CURRIED NACHOS WITH MANGO SALSA

Steps:

• For the cucumber yogurt dip, using a clean kitchen towel or a double layer of cheesecloth, squeeze out and discard the excess liquid from the cucumber. In a medium bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Season with salt and black pepper, then cover and refrigerate until needed (this step can be done up to 24 hours in advance).
• For the mango salsa, in a large bowl, combine mango, bell pepper, 1/4 cup of chopped onion, chopped cilantro and 2 tablespoons lime juice. Season with additional salt and black pepper and set aside or refrigerate up to 24 hours.
• Preheat the oven to 375 degrees F. Heat a large, nonstick skillet on medium heat and add the ground turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, and remaining chopped onion. Saute, stirring to break up the meat into bite-sized pieces, until the ground turkey is cooked through, about 10-12 minutes. Drain excess grease, if needed. Add the curry powder and cook, stirring constantly, for 2 minutes, until fragrant. Remove from the heat and stir in Sriracha or hot sauce, if desired, remaining 1 tablespoon lime juice and additional salt and black pepper.
• Line a large, rimmed baking sheet with parchment paper or foil. Arrange chips in a single layer on baking sheet and top with mozzarella, followed by the curried meat mixture and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Drain off any excess liquid from the mango salsa and sprinkle over the top of the nachos. Serve immediately with the cucumber yogurt dip on the side for dipping.

SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA

Steps:

• Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
• Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
• Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
• Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
• Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
• As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!

UNCLE BUBBA'S SEAFOOD NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
• In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
• Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.
• Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.

SIZZLING SEAFOOD NACHOS

Steps:

• Arrange nachos on a serving plate.
• Distribute crab meat and cheese over nachos.
• Sprinkle with paprika and microwave for 2 minutes or until cheese is melted.
• Mix ketchup and horseradish together and serve on the side with nachos.

SEAFOOD NACHOS

Steps:

• Mix crab, shrimp, sour cream, chilis, chili powder, cumin and salt.
• Cover bottom and sides of a 13x9 dish with tortilla chips.
• Cover chips with seafood mixture and top with salsa, cheese, olives and scallions.
• Bake at 350 degrees for 16 minutes or until heated through and cheese is melted.
• Serve hot.