Coastal Home Blog

From the galley

Smoke Tuna Dip Recipe


1 small can albacore tuna, drained well
1 8 oz. package of cream cheese, softened slightly
1 1/2 teaspoons liquid smoke
1 teaspoon worcestershire
scant 1/2 teaspoon garlic powder
scant 1/2 teaspoon salt
dash or two of pepper sauce (like tabasco)
paprika or smoked paprika (optional)


Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way! When ready to serve, try adding a light sprinkling of paprika over the top for decoration. Serve with crackers or pita chips.

One of the best fish dip recipes we have ever tasted! A must make coastal recipe to spice up life at the dining table.


Smoked Tuna Dip

Grilled Shrimp Scampi


12 jumbo shrimp, peeled and deveined
1/2 cup canola oil
10 cloves garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground fennel seed
Salt and freshly ground black pepper
1 stick unsalted butter
1 large lemon, zested and juiced
1 tablespoon chopped tarragon leaves
2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish


Put the shrimp in a large baking dish.

Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.

Light a grill to high heat.

Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.

Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

Cook's Note

They can be left slightly undercooked since they will cook longer in the butter sauce.

Coastal recipes for your seaside lifestyle, spice things up at the dining table. Grille shrimp scampi recipe from the galley at Our Boat House.


Grilled Shrimp Scampi


Grilled Shrimp Scampi

Spicy Breakfast Fajitas with Eggs and Guacamole


Quick Guacamole

6 ounces avocado (from 1 large or 1 1/2 medium)
1 tablespoon lime juice, or more if needed
Kosher salt


1 tablespoon extra-virgin olive oil
2 red, yellow, or orange bell peppers, sliced into 12-inch-wide strips
12 medium white onion, sliced into 12-inch-wide wedges
1 teaspoon ground cumin
12 teaspoon chili powder
Pinch of red pepper flakes
Kosher salt
2 cloves garlic, pressed or minced
2 teaspoons fresh lime juice

Fajitas and Garnishes

6 corn tortillas
olive oil spray
6 large eggs
1 ounce crumbled feta or queso fresco cheese
Handful of fresh cilantro, chopped
Freshly ground black pepper
Hot sauce and/or your favorite salsa


For the guacamole:

Using a spoon, scoop the flesh of the avocados into a small bowl.
Add the lime juice and 14 teaspoon salt and mash with a pastry cutter, potato masher, or fork until the mixture is blended and no longer chunky.
Taste and add additional lime juice and/or salt, if necessary.

To prepare the veggies:

In a large skillet, heat the olive oil over medium heat.
Once the oil is shimmering, add the bell peppers and onion, cumin, chili powder, red pepper flakes, and a few dashes of salt. Toss to combine, cover the pan, and cook, stirring occasionally, until the vegetables are easily pierced by a fork, 5 to 8 minutes.
Uncover and continue cooking, stirring often, until the vegetables are lightly charred on the edges, about 3 to 5 minutes more.
Add the garlic, toss well, and cook for another minute.
Remove the pan from the heat and drizzle in the lime juice. Toss, season to taste with additional salt, and cover to keep warm.

Meanwhile, to prepare the fajitas:

In a small skillet over medium heat, warm each tortilla on both sides until heated through. Stack the warmed tortillas on a plate as they are done and cover them with a kitchen towel to keep warm.
Wipe the skillet, spray with oil over medium-low heat.
Carefully crack an egg and pour it into the skillet without breaking the yolk. Cook covered until the whites set, about 2 minutes, or longer to taste.
Transfer the egg to a plate and repeat with the remaining eggs.
To assemble the breakfast fajitas, spread the guacamole on each tortilla, top each with an egg, followed by some veggies. Sprinkle with cheese, cilantro, and freshly ground pepper. Serve with hot sauce and/or salsa on the side.


Yield: 6 fajitas, Serving Size: 1 fajita

Amount Per Serving:

Smart Points: 6

Points +: 6

Calories: 227

Total Fat: 13g

Saturated Fat: g

Cholesterol: 190mg

Sodium: 142mg

Carbohydrates: 19g

Fiber: 4.5g

Sugar: 0.5g

Protein: 9.5g

Yummy coastal recipes you need to try. Spice up your coastal dining experience with this tasty recipe.


Spicy Breakfast Fajitas with Eggs and Guacamole

Soooooooooo beautiful!!! I love it!!!
-   1 month ago -
Love the beauty of seaglass,what a fantastic way to display it!!!! An love the ombre effect!!!
-   3 months ago -
-   3 months ago -
Subscribe and Save!

Sign up to receive unique tips, ideas for coastal living and special discounts...

so That You Can Get Discount Coupons, Promos, Company News and More!

You will be unable to submit the form unless you turn your javascript on.

Newsletter Sign-Up