Well, we're pretty much just sitting here waiting for Miss Sandy to grace us with her presence. I'd really like to get this over with. I'm sick of all the 'Sandy Doom and Gloom' on TV.
We're all prepared and ready to go here. Tons of water (thank you Heath for picking up those 7 jugs for the water cooler before you left), and plenty of non-perishable food and batteries and flash lights and whatnot. My sister was evacuated from Mystic, so she's here with her two kitties for the next couple days, which is nice. Jesse and I are liking the company...even if one of her cats is the devil reincarnated. I have a feeling that we're all gonna end up at my Mom's though since they have a generator ;)
So, after seeing these nachos pinned to within an inch of their lives on Pinterest, I decided it was time to give them a try. I made them on a Friday so my Mom and sister could help me eat them, but at the last minute my mother changed her mind and had the KFC that my step-dad had brought home.
It was a decision she would quickly regret.
Partially because these nachos were awesome and Chelsea and I loved them, but mainly because it's KFC...you're pretty much guaranteed to feel like crap after eating their chicken.
Ok guys, have a great rest of your day! I've got a few odds and ends to finish up before we probably lose power. To anyone in my neck of the woods...stay safe!
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'Shrimp-and-Crab Nachos'
Source: My Recipes
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 bag tortilla chips (9 oz)
3 cups grated pepper Jack cheese
1/2 cup sliced pickled jalapeño
Directions
1. Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
2. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
3. Spread tortilla chips on a greased foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.
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