'Fresh From Florida' football favorites

PAM GRIFFIN 654-8444 | @DestinLogPam
National Champs Florida Blue Crab Nachos

College football season kicks off this week, and there is no better way to celebrate a team’s big game than with fun, healthy and simple “Fresh From Florida” recipes. These winning recipes feature delicious seafood, fresh fruits and vegetables produced in Florida. Make sure to look for “in season” products with the “Fresh From Florida” label at local grocery stores when preparing for this season’s tailgates and watch parties.

National Champs Florida Blue Crab Nachos

1/2 pound crabmeat, drained, shell pieces removed

1 ½ cups jack cheese blend, shredded

1 cup cooked black beans, drained and rinsed

2 medium-sized tomatoes, diced

1 small can diced green chilies, drained

1/2 cup scallions, diced

1/4 cup fresh cilantro

1 tsp. dried cumin

1/2 bag tortilla chips

Preheat the oven to broil.

On a large cookie sheet, evenly distribute the tortilla chips.

Evenly distribute the rest of the ingredients, except the cilantro, over the tortilla chips.

Place the topped tortillas in the oven on a middle rack.

Cook nachos under the broiler for 5 to 7 minutes or until cheese is completely melted.

Make sure to keep a good eye on the nachos because they will burn under the broiler if not careful.

Slide the cooked nachos off the cookie sheet and onto a similar sized platter.

Garnish nachos with the fresh cilantro. Serve immediately. Serves 4 to 6.

Touchdown Shrimp Tacos with Cabbage

1 pound medium-sized Florida shrimp, peeled

8 corn or flour tortillas

1/4 cup fresh cilantro, chopped

2 cups Florida cabbage, shredded

2 Florida tomatoes, diced

1 Tbsp. hot pepper sauce

1 fresh lime, juiced

Vegetable oil (cooking)

1/2 cup plain yogurt

1 tsp. dried cumin

Sea salt and fresh ground pepper to taste

Wrap tortillas in foil and warm in 300-degree oven.

Preheat a medium-sized sauté pan over medium-high heat.

In a small mixing bowl, combine the yogurt, lime juice, cumin and hot sauce.

Stir ingredients to combine.

Taste, adjusting seasoning with salt and pepper.

Set aside the yogurt sauce for later.

Lightly season the shrimp with salt and pepper.

Add 1 tablespoon of oil to the preheated sauté pan.

Carefully add the seasoned shrimp to the sauté pan.

Cook for 2 to 4 minutes or until completely done throughout.

Assemble tacos by starting with a tortilla, then layer cabbage, cilantro and tomatoes.

Place an even portion of shrimp on top of the vegetables.

Spoon some of the yogurt sauce on top of the shrimp.