Uncle Bubba's Seafood Nachos

Name: Uncle Bubba's Seafood Nachos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Semra22

"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."

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Ready In:: 20mins
Ingredients:: 21
Serves:: 6

ingredients

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
Pico de Gallo
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

directions

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.