Hey, we are on a roll with our Tortilla Chips now. If you aren’t going to dip the chips, when why not build a big tray of Nachos? Especially if your Tortillas Chips are freshly made at the market rather than a big bag of mass-produced chips. Thin and salty and oh so good!
Kiddo is not a fan of seafood, but even he loved these nachos. There were enough to have a block party. Best darn seafood nachos I’ve ever had. This was a first – no bean nachos. I had kicked around the idea of some whole black beans, but decided not this time around. The original recipe called for medium to large shrimp. We decided to go with the tiny cocktail shrimp instead. By using the tiny shrimp, you are sure to get the combination of shrimp and crab in every bite.
When it came to the crab meat, I bought mine in the seafood section of our meat market. It wasn’t in a can on a shelf, but refrigerated claw meat. Oh my word, it was so sweet, so succulent. I was half-tempted to forgo the nachos and just eat the crab. Now as tempting as that may be, you’ll be glad to include the crab in your nachos. Yum!
1/2 lb Shrimp, Cocktail
1 lb Crab Meat, claws
1 bunch Green Onions
3 cups Pepper Jack Cheese
1 cup Mild Cheddar Cheese
2 cloves Garlic Clove
1/2 cup Nacho Jalapeño
1 teaspoon Olive Oil
1 pat Butter
3 teaspoons Ground Cumin
3/4 cup Sour Cream
1 bag Tortilla chips
Thaw the shrimp, if frozen. Rinse and set aside. Pick over crabmeat for any shells. Flake and set aside. Slice green onion on the bias, set aside. Grate the cheeses, mix together and set aside. Peel garlic, set aside. Mince the Jalapeño Peppers into small pieces, set aside.
Heat oil with butter in a nonstick skillet over medium heat. Add shrimp and the Jalapeño Peppers, season with cumin. Grate the garlic into the pan; sauté just until warmed through, about 2 or 3 minutes.
In a large bowl, combine cooked shrimp, crab, sour cream, and green onions. Stir with a wooden spoon to blend. Add the creamy crab mixture to the shrimp, heat through, just a few minutes more. Remove from heat and start building the nachos.
Spread half of tortilla chips on an aluminum foil-lined baking sheet. Top with half of seafood mixture, scattering as evenly as possible. Sprinkle with half the grated cheese over the top of the seafood. Repeat with a second layer, and top with jalapeño.
Broil 5 to 6 inches from heat for about 2 minutes or until cheese melts. Keep an eye on the chips. Serve immediately.