Uncle Bubba's Seafood Nachos (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
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