Seafood Nachos
Seafood Nachos
Football season is upon us, which means one thing: that you’re hosting a gameday party or two, and you need some easy, delicious seafood appetizers!
Enter: Easy seafood nachos. Perfectly seasoned and succulent shrimp, scallops, and chorizo, layered over top of a bed of tortilla chips, and covered in melty cheese, fresh pico de gallo, and sour cream. It’s a quick, easy, crowd-pleasin’ and good eatin’ shareable to munch while your team destroys the other guys!
Side note: If you happen to be local, our pico of choice for this recipe is none other than the sweet heat Piña Pico, from the Pico Princess! Click here to check out her website and give her products a try!
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East Coast White Shrimp
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Seafood Nachos
10
minutes15-20 minutes
minutesIngredients
1/2lb shrimp (peeled, deveined, chopped in halves or thirds)
1/2lb scallops (cut into chunks)
2-3oz chorizo (optional but great for flavor and fat)
1 tsp olive oil
1.5 cups shredded cheese
1/2 cup mango salsa or pico de gallo
1 bag of tortilla chips (~11oz)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cumin
a pinch of cayenne or chili flakes
salt and pepper, to taste
zest of 1/2 lime
optional: sliced jalapenos, lime wedges, chopped cilantro
Directions
Saute the chorizo, shrimp, and scallops
Preheat oven to 400°F for later. Mix paprika, garlic powder, onion powder, cumin, and cayenne together for your seasoning blend. Saute the chorizo until browned; remove and set aside. In the same pan, add oil if needed. Season and saute the shrimp and scallops with your seasoning blend just until cooked (about 3-4 mins)Make your nacho set
On a sheet pan, layer chips evenly, and sprinkle with cheese as desired. Evenly spread your seafood mixture over the nachos and layer additional cheese if desired.Bake and garnish
Bake for 6-8 minutes, or until cheese is melted and bubbly. Remove from oven, and top off with fresh pico, cilantro, and sour cream, if you're so inclined!
