Greek Seafood Nachos
They’re full of flavor with spice and crunch and perfect for party appetizers.
I had an entrée similar to these Greek Seafood Nachos recently; they were out-of-this-world with the variety of textures and flavors. I piled shrimp and crawfish high on fried wontons and topped with various veggies. This is one dish you’re sure to love.
Greek Seafood Nachos
- ½ package wonton wrappers
- oil for frying about 4 cups at least
FOR THE SAUCE:
- 4 ounces crumbled feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoons extra virgin olive oil
- Zest and juice of one lemon
- Salt and pepper to taste
- ½ pound medium-size shrimp more if you like them meaty
- ½ pound crawfish more if you like them meaty
- 1 tablespoon Greek seasoning
- 1 tablespoon oil I used canola
- ¼ cup green onion chopped
- Salt and pepper to taste go light on the salt as most Greek seasonings contain salt
- 1/2 cup tomatoes chopped
- 1/2 cup red onion chopped
- ½ cup green red, yellow or orange bell peppers, chopped
- 1/2 cup sliced black olives or kalamata olives
- Sliced pepperoncini
- ½ to ¾ cup crumbled feta
- TO MAKE THE SAUCE: combine the feta, Greek yogurt, olive oil, lemon zest, and lemon juice in a food processor or blender. Mix until smooth. Season with salt and pepper.
- WONTONS: Cut wontons in half so that they make a triangle. Heat vegetable or canola oil to medium heat. It should be hot enough that the wonton sizzles when placed in the oil. Cook 30 seconds or until brown, flip when the first side gets brown. Remove from oil and drain on a paper towel. Cook in small batches.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season shrimp and crawfish with Greek seasoning. (I usually use peeled and cooked crawfish that have been frozen and thawed. I still add them with the shrimp in this step and heat through.) Cook 2 to 3 minutes on medium heat until cook through. Remove from heat and add the onion and peppers and cook until softened, about 5 minutes, season with salt and pepper while cooking.
- Divide the chips among plates. Top each plate with a bit of shrimp and crawfish and a mix of the other toppings. Place in oven 4 to 5 minutes to slightly melt the feta. This step isn't necessary but I like to heat it all through.
- Remove from oven, sprinkle green onions over top and drizzle sauce over top. Serve immediately.
I love Nachos!