Dinner: Shrimp-and-Crab Nachos

Ingredients

1 teaspoon olive oil
1 pound peeled and deveined shrimp
2 to 3 teaspoons toasted ground cumin
1 teaspoon minced garlic
1 pound jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 (9-ounce) bag yellow, white, or blue corn tortilla chips
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño

Instructions

Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.

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