Sarasota's Seafood Nachos With Mango Salsa

SarasotaCook's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6-8

Yield: 6.0 Individ ...

Nachos

• 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)

Seafood and Base

• 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

Salsa

• 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

Toppings (these are optional)

• avocado, diced (or guacamole)
• tomato, diced
• black olives, diced
• iceberg lettuce, shredded
• sour cream
• lime, cut in wedges (to squeeze over the top)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!