Shrimp And Crab Nachos Food

LOW COUNTRY NACHOS

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Continue to whisk for 1 minute, making sure the mixture doesn't brown. Gradually whisk in the milk and cook, whisking often, until it just barely bubbles along the sides of the pan, about 5 minutes. Remove the pan from the heat, add the American and Monterey Jack cheeses and stir until melted. Stir in the jalapeño. If the sauce is too thick, whisk in more milk, 1 tablespoon at a time. Add salt and pepper to taste and keep the cheese sauce warm.
• Toss together the shrimp, 1 tablespoon of the oil, the seafood seasoning and garlic in a medium bowl. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 minutes. Add the crabmeat and cook, stirring occasionally, until the shrimp are pink and just cooked through and the crabmeat is warmed through, about 2 minutes more.
• Spread a layer of tortilla chips on a serving platter. Top with some of the shrimp and crab mixture and drizzle with some cheese sauce. Repeat with another layer of chips, shrimp and crab mixture and cheese sauce, building your nachos as high as you like. Sprinkle with the green onions and cilantro and serve immediately.

SHRIMP NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spread tortilla chips onto the prepared baking sheet.
• Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
• Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

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.

SHRIMP AND JALAPENO NACHOS

Steps:

• Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
• Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
• Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
• Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
• Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
• Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

SHRIMP AND CRAB NACHOS

Steps:

• Heat oil in a large skillet over medium heat. Add shrimp, cumin, and garlic; saute 3 minutes or until shrimp are pink.
• Combine cooked shrimp, crab, sour cream, and onion in a large bowl.
• Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeno.
• Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

FRESH CRAB NACHOS

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside.
• Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling.
• Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot.

SHRIMP & CRAB NACHOS RECIPE - (3.5/5)

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl. In an oven safe dish, add chips and top with mixture. Sprinkle with cheese, and top with jalapeño. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.