Roxy
Starter
Seafood Nachos:
1-(16-oz.) Bag Tortilla Chips
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Shredded Pepper Jack Cheese
1 T. Butter
1 Clove Garlic, Minced
8-oz.s Lump Crabmeat, Picked Clean Of Shells, Chopped
1/2 lb. Shrimp, Boiled, Peeled, Deveined and Tails Removed, Chopped-(Use l b. Shrimp, If Not Using Scallops)
1/2 lb. Scallops, Muscle Removed, Chopped
1 Cup Heavy Cream
1/2 Tsp. Garlic Powder
2 Cups Grated Parmesan Cheese
Salt and Freshly Ground Black Pepper
1 Cup Shredded Iceberg Lettuce, For Topping
1 Cup Pico De Gallo, For Topping
10 to12 Pickeled Jalapeno Slices, For Topping
Sour Cream, For Topping
Preheat the oven to 350 degrees.
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.
1-(16-oz.) Bag Tortilla Chips
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Shredded Pepper Jack Cheese
1 T. Butter
1 Clove Garlic, Minced
8-oz.s Lump Crabmeat, Picked Clean Of Shells, Chopped
1/2 lb. Shrimp, Boiled, Peeled, Deveined and Tails Removed, Chopped-(Use l b. Shrimp, If Not Using Scallops)
1/2 lb. Scallops, Muscle Removed, Chopped
1 Cup Heavy Cream
1/2 Tsp. Garlic Powder
2 Cups Grated Parmesan Cheese
Salt and Freshly Ground Black Pepper
1 Cup Shredded Iceberg Lettuce, For Topping
1 Cup Pico De Gallo, For Topping
10 to12 Pickeled Jalapeno Slices, For Topping
Sour Cream, For Topping
Preheat the oven to 350 degrees.
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.
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