Uncle Bubba's Seafood Nachos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A cheesy appetizer packed with seafood and flavor.
Ingredients
- 1 (16 oz) bag tortilla chips
- 2 cups sharp cheddar cheese, shredded
- 2 cups pepper Jack cheese, shredded
- 1 tablespoon butter
- 1 clove garlic, minced
- 8 oz 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
- 1 cup iceberg lettuce, shredded, for topping
- black pepper, freshly ground
- 1 cup pico de gallo, for topping
- 10 to 12 slices pickled jalapeño slices, for topping
- sour cream, for topping
Instructions
- Preheat the oven to 350 °.
- 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 sauté pan over medium-high heat, melt the butter and sauté the garlic until soft. Add the crabmeat, shrimp and scallops and sauté 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.
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