| Cooking is Crazy

Red Lobster Shrimp Nachos Easy Recipe

cookingiscrazy ● Thursday, February 6, 2014 0 comments

Ingredients

1 cup of Mild Cheddar Cheese
1/4 cup Monterey Jack Cheese
4 ounces Cream Cheese
1/4 cup Milk
1/4 to 1/2 pound raw peeled and deveined Shrimp
2 Plum Tomatoes – diced
1 tablespoon Red Onions – chopped fine
1 teaspoon Jalapeno Pepper – use more if you like your nachos spicy
2 teaspoons chopped Cilantro
2 or 3 slices of fresh Jalapeno Pepper
2 tablespoons Sour Cream
40 to 50 Nacho Chips

Instructions

If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

Source: secretcopycatrestaurantrecipes

Healthy Eggplant Parmesan Bake

cookingiscrazy ● 0 comments

Ingredients:

2 Large Eggs
1 Cup Dry, Plain Breadcrumbs
1 Cup Grated Parmesan Cheese
1 tsp oregano
1 tsp basil
salt & pepper
3 Ibs Eggplant (approx 2-3 eggplants) peeled and cut into 1/2 inch rounds
72 ounces Tomato Sauce. (you can use your favorite store bought OR make your favorite marinara)
1 1/2 - 2 cups shredded mozzarella

Instructions:

Preheat Oven to 375.
In a shallow bowl whisk together eggs and 2tbs water.
In another shallow bowl mix together breadcrumbs, Parmesan cheese, oregano, basil, salt and pepper.
Dip Eggplant Pieces in egg-wash coating evenly- let excess egg drip off. Dredge through breadcrumbs and coat evenly on all sides. Place Eggplant on baking sheets.
Bake 20 Minutes or until golden brown. Turn and bake an additional 20 minutes or until golden brown.
Remove From Oven.
Cover bottom of (1) 9 x 13 pan or (2) 8 x 8 pans with sauce.(approx 2 cups).
Arrange Eggplant in dish in a layer overlapping slightly. Top with 1/2 cup mozzarella. Top with Sauce. Repeat Layers until no more eggplant/sauce left. You should end with a layer of sauce. Sprinkle top with Mozzarella and a little Parmesan.
Bake 25-30 minutes or until bubbly. Let stand 10 minutes before serving.

* if you chose to assemble this in (2) 8 x 8 pans you can freeze one of them for later!

Source: melissafallistestkitchen