Uncle Bubbas Seafood Nachos Recipe By Bubba Heirs

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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.

PAULA DEEN'S UNCLE BUBBA'S WINGS



Paula Deen's Uncle Bubba's Wings image

Paula's younger brother, Earl "Bubba" Hiers, is the wing man in the family. He serves about 200 pounds of them every week at Uncle Bubba's Oyster House in Savannah. Paula put her own spin on Bubba's recipe, adding two sauces a Thai inspired dip and a spicy butter. I found ths recipe in the January/February 2010 Food Network Magazine. Please note: Cooking/prep time does not include 24 hour marinating time.

Provided by Crafty Lady 13

Categories     < 60 Mins

Time 35m

Yield 3 pounds

Number Of Ingredients 10

1 1/2 cups hot sauce
1 1/2 tablespoons cajun seasoning
1/2 tablespoon cayenne pepper
3/4 tablespoon garlic powder
3 lbs chicken wings
peanut oil, for frying
1/2 cup salted butter, softened
1/2 cup hot sauce
1 cup sweet Asian chili sauce
1 tablespoon soy sauce

Steps:

  • Prepare the wings: Combine the hot sauce, Cajun seasoning, cayenne and garlic powder in a large bowl and mix well. Add the wings and toss. Cover and refrigerate 24 hours.
  • Heat about 2 inches of oil in a deep fryer or deep-sided pot until a deep-fry thermometer registers 350°. Remove the wings from the marinade and drain off excess moisture. Carefully add the wings to the hot oil in batches the oil may splatter) and cook until crisp, about 10 minutes.
  • Make the sauces: Whisk the butter and hot sauce in a bowl. Mix the chili sauce and soy sauce in another bowl. Serve with the wings.

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