Seafood Nachos Recipes

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

Ingredients

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.

EASY SHRIMP NACHOS IN 20 MINUTES

Easy Shrimp Nachos in 20 Minutes image

These easy shrimp nachos are a nice change from your typical beef or chicken nachos. Easy and delicious and you can make them in 20 minutes!

Provided by Denise Wright (MyLifeCookbook.com)

Categories Appetizer

Time 20m

Number Of Ingredients 8

Ingredients

3 corn tortillas
12 large cooked shrimp
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons green onions, chopped
1 cup Mexican blend cheese
1 jalapeno sliced, can substitute sliced black olives
paprika to season

Steps:

Preheat oven to 375 degrees.
Spray both sides of your tortilla and bake on a cookie sheet for 5 minutes.
Take out of the oven, flip and let cool a bit.
In the meantime, chop your shrimp into small pieces.
In a mixing bowl, add your shrimp, mayo, sour cream and green onions. Mix well.
Spread shrimp mixture evenly on the 3 cooled tortillas.
Sprinkle shredded cheese evenly over the tortillas.
sprinkle a bit of paprika for color.
Add pieces of jalapeños (or sliced black olives if you prefer) on top.
Bake for 10 minutes.
Cut with a pizza cutter and enjoy!

Nutrition Facts : Calories 95 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 grams, Sodium 120 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

Ingredients

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

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

Ingredients

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

SEAFOOD NACHOS

Seafood Nachos image

A cheesy appetizer packed with seafood and flavor.

Provided by Bubba Hiers

Categories comfort food guys night tailgating

Time 15m

Yield 15

Number Of Ingredients 17

Ingredients

1 (16 oz) bag tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups pepper Jack cheese, shredded
1 tablespoon butter
1 clove garlic, minced
8 oz lump crabmeat, picked clean of shells, chopped
1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb scallops, chopped, muscle removed
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups grated Parmesan cheese
1 cup iceberg lettuce, shredded, for topping
salt
freshly ground black pepper
1 cup pico de gallo,
10 to 12 pickled jalapeño slices, for topping
sour cream, for topping

Steps:

Preheat the oven to 350 °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 sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the crabmeat, shrimp and scallops and sauté 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, jalapeños and a large dollop of sour cream. Serve immediately.

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

Ingredients

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

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

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

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.

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