Sarasotas Seafood Nachos With Mango Salsa Recipes

SUNNY'S MANGO MARGARITA SALSA

Steps:

• Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve.

CRAB, AVOCADO AND MANGO SALSA NACHOS RECIPE - (4.3/5)

Steps:

• 1 Chop the mangoes, tomatoes, and cucumbers and place in a small bowl. Squeeze some lime juice over the top and mix well. 2 Mash up the avocados in another bowl, squeeze juice from half of a lemon along with a dash of salt and pepper and mix well. 3 In yet another bowl, mix the crab with the yogurt, and stir in the juice from the other half of the lime. Add the Old Bay seasoning and mix well. 4 If you want to toast your chips before serving, place them onto a foil lined baking sheet, toss with some oil, and bake for about 5-7 minutes at 350. I served mine as is. 5 Place chips onto a serving platter or plates and spoon the avocado mixture into the center of the chips, followed by the crab mixture on the top of the avocados, and then encircle the avocado and crab with the tomato mango salsa.

MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

Steps:

• For salsa:
• Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
• For seafood:
• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
• Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
• Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
• Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
• What to drink:
• Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA

Steps:

• Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
• Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
• Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
• Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
• Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
• As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!

NACHOS WITH SHRIMP SALSA

Steps:

• In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.
• Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
• Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
• To serve, top with shrimp salsa.

SALSA-BAKED SALMON NACHOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
• Combine salsa, ground chipotle, and cumin in a bowl.
• Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
• Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
• Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
• Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.

SEAFOOD TACOS WITH MANGO-KIWI SALSA

Steps:

• To prepare shrimp--combine the lime juice, cilantro, cumin, chili powder, and salt in a bowl.
• Add the shrimp and toss well to coat evenly.
• Cover and set aside until needed.
• To prepare salsa--put the mango, kiwis, onion, chili, cilantro, and lime juice in a small bowl.
• Mix well to combine and set aside until needed.
• Heat the oil in a large frying pan set over high heat.
• Add as many shrimp as will fit in a single layer--you may need to work in batches.
• Cook for about 5 minutes until pink and cooked through; season with pepper to taste.
• To serve, put a generous helping of the shrimp in the middle of each tortilla; top with a spoonful of the Mango-Kiwi Salsa and sour cream.
• Serve immediately with extra sour cream and salsa on the side.