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From the galley

Chipotle Shrimp Tacos

INGREDIENTS:

1 lb of medium shrimp, peeled and deveined

8 corn tortillas

1 tsp kosher salt for the shrimp

1 tsp cracked black pepper for the shrimp

1 TBSP olive oil

1/4 cup brown sugar

1 TBSP Dijon mustard

1 chipotle pepper in adobe sauce, minced

1 tsp of the adobe sauce

2 garlic cloves, minced

4 sprigs of cilantro, chopped

2 TBSP of olive oil

2 TBSP cider vinegar

For the Coleslaw: Mix all together and refrigerate

1 bag of coleslaw mix

1/3 cup Greek yogurt

1/2 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

juice of 2 limes

1 medium avocado, mashed

1/2 tsp paprika

Chipotle Shrimp Tacos

Now this isn’t any normal chipotle flavor. I am talking about a wonderful mix of adobe sauce with the pepper, brown sugar for sweetness, a hint of lime, oil, cilantro and pepper.

DIRECTIONS:

Season the shrimp in a ziploc bag with 1 tsp salt, pepper and olive oil. Refrigerate for at least 4 hours.

Mix together the brown sugar, chipotle pepper, adobe sauce and next 4 ingredients in a small bowl. Set aside.

Heat a grill pan to medium-high and cook shrimp for 3-4 minutes until slightly curled. Now add in the sauce and toss, making sure to coat all the shrimp. Cook for another minute or so until pink and then serve.

Meanwhile, heat 1-2 TBSP of vegetable oil in a shallow skillet and grill the tortillas, until slightly charred and pliable, about 20 seconds per side. Serve with the shrimp and avocado lime coleslaw.

A coastal recipe kicked up a notch with flavor. A great recipe to add some spice tp your coastal dining experience. 

RECIPE CREDIT:

Chipotle Shrimp Taco with Avocado Lime Coleslaw

The Best Grilled Cheese

The Basic Grilled Cheese Rules

You can make a fantastic sandwich with just great bread, fresh butter, and your favorite cheese:

1. Butter bread slices on 1 side. Turn them over. Lay 2 cheese slices on 1 bread slice. Top with the other bread slice, buttered side up.

2. Heat a medium frying pan over medium heat. Flick a drop of water into the pan; if it sizzles and evaporates, the pan is hot enough.

3. Put sandwich, buttered side down, in pan. Let it cook 3 to 4 minutes, or until golden and crunchy underneath. Turn and let cook another 3 to 4 minutes, or until golden and crunchy.

Choose a cheese that melts well, such as cheddar, jack, Colby, gruyère, Swiss, fontina, provolone, or brie.

Golden Gate Grilled Cheese

Golden Gate Grilled Cheese

Ingredients

2 tablespoons softened butter
1 teaspoon minced garlic
1/2 teaspoon red chile flakes
1 large egg, lightly beaten
1/4 cup milk
1 cup coarsely grated parmesan cheese
4 freshly cut slices from a sourdough loaf
6 ounces thinly sliced turkey
1/2 avocado, thinly sliced
1 tablespoon chopped cilantro
2 slices muenster cheese

How to Make It

In a small bowl, combine butter, garlic, and chile flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate.

In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro, and muenster on slices, dividing evenly.

Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.

Note: Nutritional analysis is per sandwich.

Melted cheese and all the secrets you need to make the best grilled cheese sandwiches.  From the galley, best grilled cheese recipes to make everyone in your coastal kitchen happy.

Photo & Recipe Credit:

The Secret To The Best Grilled Cheese

Need an easy, flavorful and light appetizer to serve this Summer? Try this yummy smoked fish dip with spicy pickles and torn crostini.

Coastal recipes smoked fish dip

INGREDIENTS:

1 Anaheim chile
3/4 pound smoked cod or white fish, skinned and boned
1/4 cup aioli or store-bought mayonnaise
grated zest and juice of 1 large lime (about 1 tablespoon juice), plus more juice as needed
1 1/2 teaspoons fresh cilantro, finely chopped
1/2 teaspoon fresh oregano, finely chopped
1 - 2 serrano chiles (depending on how spicy you want it), halved, seeded and minced
1 small clove garlic, minced
1/2 teaspoon ground cumin
10 drops Mexican hot sauce 
Kosher salt and freshly ground black pepper
5 - 6 pickled jalapenos, thinly sliced lengthwise, seeds discarded, plus 2 tablespoons or more of the juice
30 torn garlic croutons

DIRECTIONS:

Roast the Anaheim chile directly over the flame of a stovetop burner or under a broiler, charring the skin on all sides.
Wrap the chile tightly in plastic wrap and allow it to steam for at least 15 minutes.
Rub off the skin, discard the stem and seeds and finely chop the chile.
Flake the fish into a bowl, and remove any small bones that remain.
Add the aioli and lime zest and juice, and use a whisk or wooden spoon to break up the fish more and combine the ingredients.
Add the cilantro, oregano, serrano chiles, garlic, cumin, hot sauce, 1 teaspoon each of salt and pepper and the pickled jalapeno juice and mix again.
Add more salt, pepper and pickled jalapeno juice to taste.
Cover and refrigerate for at least 1 hour.
To serve, spoon a heaping tablespoon of the fish dip on each crouton and garnish with 1 to 2 jalapeno slices. You can also serve the fish dip in a bowl with the croutons on the side for people to serve themselves. In that case, have a bowl of the pickled jalapenos for people to use as they like.

An easy coastal recipe your friends and family will love. Cook up some smoked fish dip in your coastal kitchen this summer with this simple recipe from the galley at Our Boat House.

RECIPE CREDIT:

Smoked Fish Dip

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