Uncle Bubba's seafood nachos
15
10
4
Easy
- 450g corn tortilla crisps
- 200g shredded sharp Cheddar
- 200g shredded Pepper Jack cheese
- 15g butter
- 1 clove garlic, minced
- 225g lump crabmeat, picked clean of shells, chopped
- 225g prawn, boiled, peeled, deveined, and tails removed, chopped
- 225g scallops, muscle removed, chopped
- 250ml double cream
- 1/2 tsp garlic powder
- 200g grated Parmesan
- Salt and freshly ground black pepper
- 30g shredded iceberg lettuce, for topping
- 225g pico de gallo, for topping
- 10 to 12 pickled jalapeno slices, for topping
- Soured cream, for topping
Preheat the oven to 180C/Gas 4.
1) In a large baking tray or cast iron pan place a layer of the tortilla crisps and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the crisps for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
2) In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, prawn, and scallops and saute for 3 minutes.
3) 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.
4) Remove the seafood mixture from the heat and pour over the tortilla crisps. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of soured cream. Serve immediately.
1) In a large baking tray or cast iron pan place a layer of the tortilla crisps and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the crisps for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
2) In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, prawn, and scallops and saute for 3 minutes.
3) 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.
4) Remove the seafood mixture from the heat and pour over the tortilla crisps. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of soured cream. Serve immediately.
