Uncle Bubbas Seafood Nachos Recipe By Bubba Heirs

UNCLE BUBBA'S SEAFOOD NACHOS

Uncle Bubba's Seafood Nachos image

I haven't yet tried these but they sound so awesome I had to post it so I wouldn't lose it! From Paula Deen's Food Network show. You could probably use light versions of the cheese and sour cream to cut down the calories. ( I wouldn't use light cream as the sauce might be a little too runny.) I read one review of this where the chef didn't have any crab so they used chicken and it was still great! The recipe didn't have directions for the pico de gallo so I used Racheal Ray's recipe.

Provided by Semra22

Categories Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 (16 ounce) bag corn tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups monterey jack pepper cheese, shredded
1 tablespoon butter
1 garlic clove, minced
8 ounces lump crabmeat, picked clean of shells, chopped
1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups parmesan cheese, grated
salt & freshly ground black pepper
1 cup iceberg lettuce, shredded, for topping
1 cup pico de gallo, for topping
10 -12 pickled jalapeno peppers, for topping
sour cream, for topping
1 large tomatoes, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
1/4 cup chopped cilantro
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1103.7, Fat 69.3, SaturatedFat 33.4, Cholesterol 276.7, Sodium 2197.4, Carbohydrate 61.6, Fiber 6.4, Sugar 4.5, Protein 61.9

SEAFOOD NACHOS

Seafood Nachos image

A cheesy appetizer packed with seafood and flavor.

Provided by Bubba Hiers

Categories comfort food guys night tailgating

Time 15m

Yield 15

Number Of Ingredients 17

Ingredients

1 (16 oz) bag tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups pepper Jack cheese, shredded
1 tablespoon butter
1 clove garlic, minced
8 oz lump crabmeat, picked clean of shells, chopped
1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb scallops, chopped, muscle removed
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups grated Parmesan cheese
1 cup iceberg lettuce, shredded, for topping
salt
freshly ground black pepper
1 cup pico de gallo,
10 to 12 pickled jalapeño slices, for topping
sour cream, for topping

Steps:

Preheat the oven to 350 °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 sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the crabmeat, shrimp and scallops and sauté 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, jalapeños and a large dollop of sour cream. Serve immediately.

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Uncle Bubbas Seafood Nachos Recipe By Bubba Heirs

UNCLE BUBBA'S SEAFOOD NACHOS

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