Recipe by Jeff Tunks of Acadiana, Washington, DC

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Serves 12

  • 2 teaspoons olive oil
  • ½ large onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon cajun seasoning
  • 2 pounds rock shrimp,
  • shells removed
  • 1 pound jumbo lump crabmeat,
  • cleaned and picked
  • ½ cup sour cream
  • 1 bunch green onions, sliced
  • 20-25 (6-inch) corn tortillas,
  • quartered and fried (or substitute corn tortilla chips)
  • 3 cups grated pepper jack cheese
  • ½ cup sliced pickled jalapeños
  • Hot sauce
  1. Add olive oil to a sauté pan over medium heat. Sauté holy trinity— onion, bell pepper, and celery— for about 4 minutes, stirring occasionally. Add minced garlic and cook for another 2 minutes. Add cajun seasoning and mix well. Add shrimp and cook until they turn slightly orange.
  2. Transfer to a bowl and chill in the refrigerator for about 20 minutes.
  3. To the shrimp, add crabmeat, sour cream, and green onions. Spread tortilla chips on a baking pan lined with aluminum foil. Top with shrimp and crab mixture. Sprinkle with cheese and top with jalapeños. Broil just until cheese has melted. Finish with hot sauce to taste.
  • Photo By Scott Suchman

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