Best Sarasotas Seafood Nachos With Mango Salsa Recipes

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UNCLE BUBBA'S SEAFOOD NACHOS



Uncle Bubba's Seafood Nachos image

I haven't yet tried these but they sound so awesome I had to post it so I wouldn't lose it! From Paula Deen's Food Network show. You could probably use light versions of the cheese and sour cream to cut down the calories. ( I wouldn't use light cream as the sauce might be a little too runny.) I read one review of this where the chef didn't have any crab so they used chicken and it was still great! The recipe didn't have directions for the pico de gallo so I used Racheal Ray's recipe.

Provided by Semra22

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 21

1 (16 ounce) bag corn tortilla chips
2 cups sharp cheddar cheese, shredded
2 cups monterey jack pepper cheese, shredded
1 tablespoon butter
1 garlic clove, minced
8 ounces lump crabmeat, picked clean of shells, chopped
1/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 lb scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups parmesan cheese, grated
salt & freshly ground black pepper
1 cup iceberg lettuce, shredded, for topping
1 cup pico de gallo, for topping
10 -12 pickled jalapeno peppers, for topping
sour cream, for topping
1 large tomatoes, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
1/4 cup chopped cilantro
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1103.7, Fat 69.3, SaturatedFat 33.4, Cholesterol 276.7, Sodium 2197.4, Carbohydrate 61.6, Fiber 6.4, Sugar 4.5, Protein 61.9

NACHOS WITH SHRIMP SALSA



Nachos with Shrimp Salsa image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 15

1/2 cup lime juice
1 tablespoon minced, fresh ginger
2 garlic cloves, thinly slices
1 tablespoon finely chopped cilantro
Pinch red pepper flakes
1 pound large shrimp, shelled and deveined
1/4 cup olive oil
1 tomato, seeded and diced
3 green onions, finely chopped
Juice of 1 lime
1 tablespoon finely chopped cilantro
Coarse salt
8 ounces tortilla chips
3 cups refried black beans
1 cup grated anejo cheese

Steps:

  • In a non reactive bowl, combine marinade ingredients. Add shrimp, toss to coat, cover and refrigerate for 1 hour. Heat the 1/4 cup olive oil in a large skillet over high heat. Add the shrimp and saute, stirring and shaking the pan to prevent sticking, until cooked, about 5 minutes. Remove from heat and transfer shrimp to a large bowl to cool. When cool, chop shrimp coarsely.
  • Add tomato, green onions, lime juice, cilantro and salt to shrimp and toss to mix.
  • Preheat the broiler. Spread tortilla chips out in an oven proof platter. Spoon the black beans over the chips and sprinkle with cheese. Place under the broiler until cheese melts, about 5 minutes.
  • To serve, top with shrimp salsa.

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.

MILE-HIGH NACHOS WITH HOMEMADE SALSA



Mile-High Nachos with Homemade Salsa image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 23

1 large bag tortilla chips
1 can refried beans
1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
1 1/2 cups grated Pepper Jack cheese
1 1/2 cups grated Cheddar
3 jalapenos, thinly sliced or minced
1 bunch green onions, thinly sliced (both green and white parts)
Guacamole, to taste
8 ounces sour cream
Emeril's Southwest Essence, to taste
1 cup coarsely chopped fresh cilantro leaves
1 quart Homemade Salsa, recipe follows
3 large ripe tomatoes, roughly chopped
1/2 cup diced white onion
1/2 cup diced yellow bell pepper
1 jalepeno, stemmed, seeded, and minced
1 clove garlic, minced
2 limes, zested and juiced
2 tablespoons olive oil
2 tablespoons chopped cilantro leaves
2 teaspoons hot sauce
1/4 teaspoon cayenne pepper
Salt

Steps:

  • Preheat oven to 350 degrees F.
  • On a large, oven-proof platter, spread 1 layer of chips. Top the chips with 1/3 of the refried beans, 1/3 of the pulled pork and 1/3 of the cheeses, 1/3 of the jalapenos and 1/3 of the green onions. Add another layer of chips and repeat the process two more times. Bake in the oven until the cheese melts and the nachos are warmed through, 5 to 8 minutes. Garnish the nachos with dollops of guacamole, sour cream, Essence and cilantro.
  • Serve immediately with the Homemade Salsa.
  • Combine all ingredients, and refrigerate for at least half an hour before serving.

SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA



Sarasota's Seafood Nachos With Mango Salsa image

I have to admit that this was based on "Bubbas Seafood Nachos," Paula Deens Brothers recipe; but a few other recipes got mixed in as well and they ended up blending together which I think turned out really good. I primarily make mine with crab and shrimp because the price is right, but feel free to add scallops and lobster for a spectacular dish. Just use what is available in your area. Shrimp, crab, lobster and scallops or any combination - Whatever you like best. I like to make these in individual aluminum foil pouches so each person gets their own, but you can also serve this family style. And, most importantly ... don't forget the mango salsa. It is a perfect compliment to this dish and what makes it special. And like any nachos, the condiments ... lettuce, tomatoes, sour cream, olives, avocado, and lime are a must - but use the condiments that you like best. These aren't every day nachos, but these are great party food or a great Friday night dinner. Serve these with a big bowl of soup, and dessert for a fun movie night or game night. Note: The sauce is made very quickly, even buying pre grated cheese can help if time is a factor; and now-a-days, you can even find frozen mango which will work if fresh is not available. It sounds more difficult than it is, and it really isn't a hard dish at all.

Provided by SarasotaCook

Categories     Mexican

Time 30m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 31

16 ounces white tortilla chips
1 cup cheddar cheese, grated (I prefer a white cheddar)
1 cup monterey jack cheese, grated
2 cups monterey jack pepper cheese, grated
1/2 cup parmesan cheese, grated (more or less to taste)
8 ounces crabmeat (I get mine from the deli, but you can also use lump crab in the can)
1/2 lb shrimp, rough chopped
1/2 lb seafood, rough chopped (lobster or scallops or just use more shrimp or crab)
1 cup heavy cream
1 small jalapeno, ribs and seeds removed, fine diced (leave some of the ribs in if you want more heat)
2 shallots, fine diced
1 teaspoon minced garlic
1 tablespoon butter
1 teaspoon flour
1 pinch cumin
salt
pepper
1 medium mango, peeled and fine chopped (you can also use a papaya as well)
1/4 cup red bell pepper, fine chopped
2 scallions, fine diced (white and green parts)
2 tablespoons fresh cilantro, fine minced
2 tablespoons fresh lime juice
1/2 teaspoon olive oil
salt
pepper
avocado, diced (or guacamole)
tomatoes, diced
black olives, diced
iceberg lettuce, shredded
sour cream
lime, cut in wedges (to squeeze over the top)

Steps:

  • Pre-heat the oven to 350, middle shelf. I use a large 13x9" pan or baking dish, but you can also make these in individual foil pouches as well and just set them on a baking sheet. Make sure to spray the pan or foil pouches with a non stick spray. I often line the casserole dish or pan with parchment for even easier clean up.
  • Mango Salsa -- In a small bowl, mix the mango, red pepper, scallions, cilantro, lime juice, olive oil, salt and pepper and toss well to combine. Set to the side, cover and refrigerate for 1-4 hours to combine the flavors. This is better made ahead, but not necessary.
  • Sauce -- In a medium size sauce pan, add the butter, garlic, shallots and cook 2 minutes on medium heat. Then add in the flour and whisk well until combined and cook another minute to get rid of the flour taste. Add in the cream and season with salt and pepper. Add in the shrimp, scallops or lobster, etc (any un-cooked seafood) and cook 2-3 minutes until done. Slowly add in the cream and cumin and bring to a medium heat. The sauce will begin to thicken. Add in the crab meat and lightly stir and reduce to low heat and just let it simmer. The sauce is done. Make sure to check for seasoning - salt and pepper if necessary. Next, the chips and cheese just take a few minutes.
  • Base -- As the sauce is cooking, spread 1/2 of the chips in the pan, dish or in the foil pouches and top with 1/2 of the monterey jack, pepper jack and cheddar cheeses. Bake 2-4 minutes until melted. Remove from the oven and top with 1/2 of the seafood sauce and add another layer of chips and the remainder of cheese and sauce, top with the parmesan and bake another 3-4 minutes.
  • Serve -- If I serve them in individual pouches I let each person garnish their own dish. But I do put a big spoon of the mango salsa and lime slice right on top of the melted cheese. If family style, I like to serve them over a big plate of shredded lettuce and then top with the mango salsa, sour cream, olives and a lime slice which happen to be my favorites. Just don't forget the mango salsa and feel free to use any toppings you like.
  • As I said, serve them as appetizers or as a main dish. Try some sliders on the side for a fun movie or game night with friends. A few beers or wine and dessert and you have a fun unique dinner. And it is really quick to make believe it or not. ENJOY!

Nutrition Facts : Calories 941.9, Fat 60.1, SaturatedFat 28.7, Cholesterol 232.3, Sodium 1547.4, Carbohydrate 59.5, Fiber 5, Sugar 9.4, Protein 44.4

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