Best 5 Seafood Nachos Recipes
Indulge in a culinary adventure with our tantalizing seafood nachos, a delightful fusion of flavors and textures that will transport your taste buds to coastal paradise. Dive into a symphony of crispy tortilla chips, succulent shrimp, tender fish, and an array of delectable toppings. This recipe offers a versatile culinary canvas, allowing you to customize your nachos with your favorite seafood, vegetables, and sauces. Embark on a culinary journey with our seafood nachos, and let your creativity shine as you craft a dish that's uniquely yours.
Dive into the culinary depths with our diverse nacho variations, each offering a unique taste experience. From the classic shrimp and fish combo to the adventurous lobster and crab extravaganza, our recipes cater to every seafood lover's palate. Explore the zesty flavors of our Baja-style nachos, ignited with a spicy chipotle sauce and tangy pico de gallo. Relish the Mediterranean vibes of our Greek nachos, adorned with flavorful tzatziki sauce and succulent grilled octopus. Satisfy your cravings for comfort food with our cheesy nachos, blanketed in a velvety cheese sauce and topped with succulent shrimp and tender fish. Embark on a culinary journey and discover your perfect seafood nacho match!
UNCLE BUBBA'S SEAFOOD NACHOS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SEAFOOD NACHOS
"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
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
SEAFOOD NACHOS
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
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.
CHRYSTAL'S SEAFOOD NACHOS
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
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
SARASOTA'S SEAFOOD NACHOS WITH MANGO SALSA
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
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
Tips:
- Use fresh seafood: The fresher the seafood, the better your nachos will taste. If you can, try to buy seafood that was caught or harvested within the last 24 hours.
- Cook the seafood properly: Seafood should be cooked thoroughly, but not overcooked. Overcooked seafood will be tough and chewy.
- Use high-quality cheese: The cheese is one of the most important ingredients in nachos, so it's worth it to splurge on a good quality cheese. Look for a cheese that melts well and has a flavorful taste.
- Don't skimp on the toppings: Nachos are all about the toppings, so don't be afraid to load them up with your favorites. Some popular nacho toppings include salsa, guacamole, sour cream, Pico de gallo, shredded lettuce, and black olives.
- Serve nachos immediately: Nachos are best served immediately after they are made. This will prevent the chips from getting soggy and the cheese from hardening.
Conclusion:
Seafood nachos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a party appetizer, a casual meal, or a quick snack. With so many different ways to make seafood nachos, there's sure to be a recipe that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #seafood #american #southwestern-united-states #tex-mex #easy #finger-food #dietary #presentation
You'll also love
