Shrimp and Crab Nachos with Mango Avocado Salsa
Created by Kchurchill5 on May 6, 2014
- Servings: 4-8
- Prep Time: 10-15m
- Cook Time: 30m
- Recipe #12506
Ingredients
- NACHO AND TOPPINGS
- 1 bag (9 ounce) tortilla chips (white)
- 1/2 cup pickled jalapenos
- 3 cups pepper jack cheese, grated
- SHRIMP AND CRAB
- 1 pound raw shrimp, chopped (peeled and deveined)
- 1 pound crabmeat (lump cooked crab, cleaned and rough chopped)
- 1 teaspoon garlic, minced (or 1 small clove)
- 3 scallions, chopped (white and green parts) more or less to taste
- 3/4 cup sour cream
- 1/4 cup white wine
- 2 teaspoons ground cumin
- 1 teaspoon Old Bay (or your favorite seafood seasoning)
- Pinch red pepper flakes
- Kosher salt to taste
- 1 1/2 teaspoons oil (canola or vegetable oil)
- SALSA
- 1 mango, diced
- 1 avocado, diced
- 1/3 to 1/2 cup plum tomatoes, lightly seeded and diced
- 1/2 lime juice, juiced (if you have a small lime, use the whole lime)
- 1 tablespoon cilantro, chopped
- Salt to taste
- Pepper to taste
- Garnish
- 2 scallions, chopped (white and green parts) more or less to taste
- Lime wedges
- Extra cilantro, if you want
How to Make
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Step 1: Salsa ... Add the avocado to a small bowl with the lime juice, and toss. Then; in a larger bowl, add the mango, tomatoes, cilantro, season with salt and pepper; and, mix to combine. Add in the avocado with all the lime juice and toss; trying not to break up the avocado too much. Season again if necessary. Cover tightly, and refrigerate, until ready to use. Best made 30 minutes in advance. TIP: press the plastic wrap right on the salsa, so it is covered tightly.
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Step 2: Shrimp ... I usually wait for the sales, and then pick up whatever looks best. If using frozen shrimp, make sure to thaw in a colander (in the fridge), so the shrimp do NOT set in water. You want the shrimp; peeled, deveined, and tails removed; and almost room temp. Never cook with cold seafood.
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Step 3: Saute ... In a medium saute pan, add the olive oil, cumin, Old Bay, and red pepper flakes; stir, and bring to medium high to high heat. Add the shrimp, and saute 1 minute, stirring often. Then, add the garlic, scallions, and wine, and cook another minute or two - just until the shrimp are pink and starting to curl. Add the crab, and mix (the crab is already cooked). Immediately remove from the heat; let it cool just a minute - then, stir in the sour cream, and mix lightly to combine all the ingredients.
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Step 4: Nachos ... How to bake your nachos. You can make small foil boats; use individual baking dishes; or, a sheet pan lined with parchment or foil - they all work just as well. Lightly spray your foil, pan, dish, etc. with a non-stick spray. Then, spread out the chips in a single layer and top with the seafood mix. Finish by topping with the cheese and pickled jalapenos.
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Step 5: Cook ... Set your oven to broil, and place your pan or dishes, about 8-10" down from the broiler (it is the second shelf from the top in my oven). This will allow the sauce to warm up, and the cheese to melt without burning - approximately 5-8 minutes; and, keep an eye on them - every oven is different.
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Step 6: Finish and Serve ... Top with the salsa, scallions, a squeeze of lime juice; and extra cilantro if you like. Serve, and ENJOY! Remember, you can always add any of your favorite toppings. This is really an easy recipe - a few things to dice up - but, really worth it. As mentioned, a perfect game or card night food with friends; or a fun night with the family. It's rich and decadent. This can be served as a main dish or appetizer.