Shrimp Crab Nachos Recipe 355 Food

SHRIMP AND CRAB NACHOS

Shrimp and Crab Nachos image

This recipe was in the April 2010 Coastal Living Magazine. Created by Chef Jeff Tunks, Passionfish in Reston, VA. "I love the classic mixture of tortilla chips, melted cheese, and pickled jalapenos; adding shrimp and crabmeat just takes it to a new level."

Provided by Docs Mom

Categories Crab

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon olive oil
1 lb shrimp, peeled and deveined
2 -3 teaspoons ground cumin, toasted
1 teaspoon garlic, minced
1 lb jumbo lump crab meat, cleaned and picked
3/4 cup sour cream
1 bunch green onion, sliced
1 (9 ounce) bag corn tortilla chips (yellow, white or blue)
3 cups monterey jack pepper cheese, grated
1/2 cup pickled jalapeno pepper, sliced

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.

Nutrition Facts : Calories 596, Fat 34.5, SaturatedFat 15.6, Cholesterol 219.6, Sodium 1333.8, Carbohydrate 30, Fiber 3, Sugar 2.4, Protein 42.1

FRESH CRAB NACHOS

Fresh Crab Nachos image

Provided by Ina Garten

Categories appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 20

Ingredients

6 ounces cream cheese, at room temperature
1/2 cup good mayonnaise, such as Hellmann's
1/4 cup sour cream
12 ounces fresh jumbo lump crabmeat
3/4 cup minced scallions, white and green parts (4 to 5 scallions)
1 (4-ounce) can diced green chiles
Grated zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces sturdy yellow corn chips, such as Garden of Eatin'
6 ounces freshly grated extra-sharp white Cheddar
6 ounces freshly grated Monterey Jack
4 ounces canned pickled jalapeño pepper slices, drained
5 large plum tomatoes, seeded, cored, and small-diced
1 cup minced yellow onion
3 tablespoons minced fresh jalapeño pepper, seeds removed
2 tablespoons freshly squeezed lime juice
1 tablespoon good olive oil
1 large ripe Hass avocado, pitted, peeled, and 1/3-inch diced
3 tablespoons minced fresh parsley or cilantro
Juice of 1/2 lime, for serving

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.

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