{"id":234,"date":"2022-06-02T18:53:41","date_gmt":"2022-06-02T18:53:41","guid":{"rendered":"https:\/\/rlhays.com\/recipes\/?p=234"},"modified":"2022-06-02T18:53:41","modified_gmt":"2022-06-02T18:53:41","slug":"seafood-nachos","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2022\/06\/02\/seafood-nachos\/","title":{"rendered":"Seafood Nachos"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<h2>Ingredients<\/h2>\n\n\n\n<ul><li>1 (16 oz) bag tortilla chips<\/li><li>2 cups sharp cheddar cheese, shredded<\/li><li>2 cups pepper Jack cheese, shredded<\/li><li>1 tablespoon butter<\/li><li>1 clove garlic, minced<\/li><li>8 oz lump crabmeat, picked clean of shells, chopped<\/li><li>1\/2 lb shrimp, boiled, peeled, deveined, and tails removed, chopped<\/li><li>1\/2 lb scallops, chopped, muscle removed<\/li><li>1 cup heavy cream<\/li><li>1\/2 teaspoon garlic powder<\/li><li>2 cups grated Parmesan cheese<\/li><li>1 cup iceberg lettuce, shredded, for topping<\/li><li>salt<\/li><li>freshly ground black pepper<\/li><li>1 cup pico de gallo,<\/li><li>10 to 12 pickled jalape\u00f1o slices, for topping<\/li><li>sour cream, for topping<\/li><\/ul>\n\n\n\n<h2>Directions<\/h2>\n\n\n\n<p>Preheat the oven to 350 \u00b0F.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>In a large saut\u00e9 pan over medium-high heat, melt the butter and saut\u00e9 the garlic until soft. Add the crabmeat, shrimp and scallops and saut\u00e9 for 3 minutes.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalape\u00f1os and a large dollop of sour cream. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients 1 (16 oz) bag tortilla chips 2 cups sharp cheddar cheese,&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/rlhays.com\/recipes\/2022\/06\/02\/seafood-nachos\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Seafood Nachos&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/234"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=234"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/234\/revisions"}],"predecessor-version":[{"id":235,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/234\/revisions\/235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/236"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}