Seafood Nachos Recipes

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SEAFOOD NACHOS



Seafood Nachos image

I got this out of the new "Family Circle" magazine. Nobody has posted such a recipe on Zaar from what I could find while searching. I think it sounds quite yummy and wanted to pass it along.

Provided by TheDancingCook

Categories     Tex Mex

Time 26m

Yield 1 13X9 dish, 6 serving(s)

Number Of Ingredients 12

1/2 lb imitation crabmeat, shredded
1/2 lb shrimp, cooked and chopped
1/2 cup low-fat sour cream
1 (4 1/2 ounce) can green chilies, diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 cup salsa
1 cup shredded monterey jack pepper cheese (or any cheese)
1/2 cup black olives
2 scallions, sliced
1 (8 1/2 ounce) bag tortilla chips

Steps:

  • Mix crab, shrimp, sour cream, chilis, chili powder, cumin and salt.
  • Cover bottom and sides of a 13x9 dish with tortilla chips.
  • Cover chips with seafood mixture and top with salsa, cheese, olives and scallions.
  • Bake at 350 degrees for 16 minutes or until heated through and cheese is melted.
  • Serve hot.

SHRIMP NACHOS



Shrimp Nachos image

This is my most requested recipe to bring to get-togethers and there's always someone who hasn't had them who asks for the recipe. You can make it days ahead of time and have it out of the oven in just a few minutes when you need it. Add more chipotle peppers if you like it spicier. This recipe makes a lot, but it actually freezes well. I usually freeze half of it and have it another time. If you're making it for a party, though, bring it all because it will be gone!

Provided by Hudson's Mama

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 25m

Yield 20

Number Of Ingredients 9

1 (14.5 ounce) package tortilla chips, or to taste
2 pounds shredded Monterey Jack cheese
1 ½ pounds large peeled and deveined cooked shrimp, tails removed and shrimp quartered
1 cup mayonnaise
4 chipotle peppers in adobo sauce, chopped
½ cup chopped fresh cilantro
¼ cup dried minced onion (such as McCormick® Coarse Grind Blend White and Green Onions)
1 ½ tablespoons ground cumin
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spread tortilla chips onto the prepared baking sheet.
  • Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  • Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 15 g, Cholesterol 111 mg, Fat 27.7 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.6 g, Sodium 481.6 mg, Sugar 0.8 g

SEAFOOD NACHOS



Seafood Nachos image

"I love seafood and sometimes order the seafood nacho appetizer at our local Mexican restaurant as my entree," says Linda McKee, Big Prairie, Ohio. "I've tried many times to duplicate those tasty morsels at home-this recipe comes close."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 servings.

Number Of Ingredients 9

30 tortilla chips
1 package (8 ounces) imitation crabmeat, chopped
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
1/4 teaspoon dill weed
1 cup shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 teaspoon paprika

Steps:

  • Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350° for 6-8 minutes or until cheese is melted.

Nutrition Facts : Calories 190 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 531mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

CHRYSTAL'S SEAFOOD NACHOS



Chrystal's Seafood Nachos image

Delicious nachos inspired by my favorite restaurant chain that has now closed.

Provided by Chrystal Oates

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 21m

Yield 6

Number Of Ingredients 8

30 baked tortilla chips
1 (8 ounce) package imitation crabmeat
¼ cup reduced-fat sour cream
¼ cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
¼ teaspoon dill weed
½ (8 ounce) package shredded reduced-fat Cheddar cheese
¼ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange tortilla chips in a single layer on an ungreased baking sheet.
  • Mix imitation crabmeat, sour cream, mayonnaise, onion, and dill together in a bowl. Drop 1 tablespoonful of mixture on each chip. Sprinkle Cheddar cheese and paprika on top.
  • Bake in the preheated oven until Cheddar cheese is melted, 6 to 8 minutes.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 16.9 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 581.1 mg, Sugar 3.1 g

UNCLE BUBBA'S SEAFOOD NACHOS



Uncle Bubba's Seafood Nachos image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

1 large (16-ounce) bag corn tortilla chips
2 cups shredded sharp Cheddar
2 cups shredded Pepper Jack cheese
1 tablespoon butter
1 clove garlic, minced
8 ounces lump crabmeat, picked clean of shells, chopped
1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 pound scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups grated Parmesan
Salt and freshly ground black pepper
1 cup shredded iceberg lettuce, for topping
1 cup pico de gallo, for topping
10 to 12 pickled jalapeno slices, for topping
Sour cream, for topping

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.

SEAFOOD NACHOS



SEAFOOD NACHOS image

Categories     Shellfish     Boil

Yield 6 Servings

Number Of Ingredients 19

1 lb. Calamari, coarsely chopped
1 lb. Shrimp, coarsely chopped
1 lb. Lump Crab Meat
2 T. minced Garlic
1/4 C. Flour
1/8 t. Baking Powder
Salt & Pepper
Ground Cumin
3 T. Butter
1 T. Olive Oil
2 C. Prepared Green Salsa
1 C. Cotija Cheese, crumbled
2 C. grated Monterey Jack Cheese
1 large Yellow Onion, finely minced
4 Fresh Tomatoes, brunoise
1 bunch Fresh Cilantro, chopped
2 Avocadoes, small dice
2 C. Sour Cream
Restaurant Style Tortilla Chips (sturdy)

Steps:

  • In one 8" cake tin or pie tin per person, warm tortilla chips in a 200 degree oven while preparing the remaining ingredients. Toss calamari and shrimp first in a milk bath, then in flour, salt, pepper, cumin, and baking powder. In a large skillet melt butter, add & heat olive oil, and saute seafood at high heat until almost cooked through. Add crab meat and continue until calamari and shrimp are fully cooked and crab is warm. Drain and set aside. Wipe all oil from the pan with a paper towel, and return it to high heat. Add the seafood and saute for 1 1/2 minutes. Add 3/4 C. of Green Salsa and continue to saute until seafood is crispy. Remove from heat, cover, and set aside. Sprinkle remaining Green Salsa and mix of minced onions/tomatoes/chopped cilantro over each tin of chips, and spread grated Jack cheese over the top. Put pans under broiler until cheese is mostly melted, but not browned. Spread seafood over the top of the cheese/chip mix, and sprinkle with crumbled Cotija cheese. Broil until cheeses are melted and slightly browned. Top with avocado cubes and sour cream. Garnish with a sprig of Cilantro Serve in tins on a chargers or buffet plates.

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