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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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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. 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.
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