Shrimp and Crab Nachos

This recipe was in the April 2010 Coastal Living Magazine. Created by Chef Jeff Tunks, Passionfish in Reston, VA. "I love the classic mixture of tortilla chips, melted cheese, and pickled jalapenos; adding shrimp and crabmeat just takes it to a new level."

• Ready In: 23 mins
• Serves: 6-8

Ingredients

• 1  teaspoon olive oil
• 1  lb shrimp, peeled and deveined
• 2 -3  teaspoons ground cumin, toasted
• 1  teaspoon garlic, minced
• 1  lb jumbo lump crab meat, cleaned and picked
• 3⁄4 cup sour cream
• 1  bunch green onion, sliced
• 1 (9 ounce) bag corn tortilla chips (yellow, white or blue)
• 3  cups monterey jack pepper cheese, grated
• 1⁄2 cup  pickled jalapeno pepper, sliced

Directions

1. Heat oil in a large skillet over medium heat. Add shrimp, cumin, and garlic; saute 3 minutes or until shrimp are pink.
2. Combine cooked shrimp, crab, sour cream, and onion in a large bowl.
3. Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeno.
4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.