Thank goodness for friend’s birthdays to pull you away from your busyness and let you sit down, relax and enjoy good food! Life is going in so many directions at the moment, keeping me away from here and doing other things I love. On the flip side, I am working on so many exciting projects with our wine, our vineyard and our AVA (American Viticultural Area) I can’t help feel a little giddy about it!
However, yesterday, at a little impromtu birthday crab feast, I had to throw in my two sense with these nachos. Man, they were good. The kind of good where you think about them before you make them (mouth-watering) and then wish you were eating them for breakfast the next day.
Adding shrimp and crabmeat to the classic mixture of tortilla chips, melted cheese and pickled jalapenos made these stand out as the perfect pre-dinner appetizer….well, this could have been dinner, but why stop there. And we didn’t.
Enjoy!
Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin and garlic; saute 3 minutes or until shrimp are pink.
Combine cooked shrimp, crab, sour cream and green onions in a large bowl.
Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese and top with jalapeno.
Broil 5 to 6 inches from heat 2-3 minutes or until cheese melts. Serve immediately.
Yum!
Crab and Shrimp Nachos
1 teaspoon olive oil
1 pound peeled and deveined shrimp, tails removed
2-1/2 teaspoons ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked (do not use imitation crabmeat)
3/4 cup sour cream
1 bunch green onions, sliced
1 (9 oz) bag yellow, white or blue corn tortilla chips
3 cups grated pepper jack cheese
3/4 cup sliced pickled jalapeno
Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin and garlic; saute 3 minutes or until shrimp are pink.
Combine cooked shrimp, crab, sour cream and green onions in a large bowl.
Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese and top with jalapeno.
Broil 5 to 6 inches from heat 2-3 minutes or until cheese melts. Serve immediately.
Serves 6 to 8.
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