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My review
Shrimp and Crab Nachos
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Kathi Richards Smith
"A taco with a twist. You will love these nachos with shrimp and crab. The seafood isn't too overpowering, and it is just the right touch to a Mexican night at home. Top with lettuce, tomatoes, or any other toppings you like."
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Ingredients
40 m servings 443Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- Bring 1 quart of water to a boil in a large pot. Place shrimp and crab in a steamer basket on top of the pot without touching water; cover. Steam until shrimp are pink and cooked through, about 5 minutes.
- Remove shrimp and crab meat from steamer and chop. Combine seafood mixture and cream cheese in a bowl. Lay taco shells on a baking sheet and top with seafood-cream cheese mixture. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is completely melted, about 15 minutes. Remove from oven.
- Cut each taco into 4 pieces using a pizza cutter and top with sour cream and salsa.
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Footnotes
- Cook's Note:
- You can use 4-cheese Mexican blend instead of Cheddar cheese.