INGREDIENTS
1 tsp. olive oil
1 lb. shrimp, peeled and deveined
2 to 3 tsp. toasted ground cumin
2 tsp. minced garlic
1 lb. jumbo lump crabmeat, cleaned and picked
3/4 cup sour cream
1 bunch green onions, sliced
1 (9 oz.) bag tortilla chips
3 cups Pepper Jack cheese, grated
1/2 cup sliced pickled jalapeño
DIRECTIONS
Heat oil in a large nonstick skillet over medium heat.
Add shrimp, cumin, and garlic. Sauté for 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 for 2 minutes or until cheese melts.
Serve immediately.
