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Smoke Tuna Dip Recipe

Ingredients

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)

Directions:

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.

RECIPE CREDIT:

Smoked Tuna Dip

Grilled Shrimp Scampi

Ingredients

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

DIRECTIONS:

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.

RECIPE CREDIT:

Grilled Shrimp Scampi

PHOTO CREDIT:

Grilled Shrimp Scampi

Marinated in a simple, spicy dressing and accompanied by a clever chargrilled coleslaw enhanced with citrussy yuzu juice, these prawn and lobster po’ boys are anything but poor.

Prawn & Lobster Po'Boy

INGREDIENTS:

Serves: 4

250g shell on prawns, deveined, or lobster tails or a mix of the two 
Waitrose 12 Assorted Mini Rolls, sliced, to serve
½ tbsp coriander seeds

FOR THE MARINADE
2g smoked sweet paprika
0.5g cayenne pepper
20g olive oil
1g lemon zest
8g lemon juice

FOR THE COLESLAW
1 Granny Smith apple, peeled and cut into slices approx 2cm thick 
90g yuzu juice
½ white cabbage, cut into 8 wedges 
1 spring cabbage cut into quarters 
1 red onion, peeled and quartered 
1 carrot, peeled and cut into quarters lengthwise 
25g pack parsley, chopped
200g mayonnaise
 

DIRECTIONS:

1. Combine the marinade ingredients in a large bowl, add the prawns and lobster, and leave to marinate in the fridge for 2 hours.

2. For the coleslaw, place the slices of apple in a bowl with 20g of the yuzu juice and 20g of water. Cover and place in the fridge for 2 hours.

3. Preheat the barbecue, lightly grease then chargrill all the vegetables for the coleslaw on 
all sides, with their roots left on. Season lightly with salt during cooking. Allow to cool on a wire rack. Once cooled, thinly slice the vegetables, then place in a bowl. Add the parsley, drained and chopped apples, mayonnaise and the rest of the yuzu juice. Season with salt and freshly ground black pepper.

4. Season the marinated prawns and lobster with fine salt and black pepper, then grill over the hot barbecue on both sides for about 1-2 minutes for the prawns and 10-12 minutes for the lobster tails, or until pink and opaque. Once cooked, peel the prawns and lobster and slice into bitesize pieces. Set to one side.

5. Shallow fry the coriander seeds for 30 seconds in oil at 180ºC. Strain and reserve. Place the sliced mini rolls cut side down on the grill and toast for a couple of seconds. Place some of the coleslaw into each of the rolls. Add some of the grilled seafood on top and sprinkle over some of the fried coriander seeds.  

Coastal dining recipe, Prawn & Lobster Po'Boy sandwich you will love. Best Po'Boy sandwich, perfect for Summer salty living.

RECIPE CREDIT:

Prawn & Lobster Po'Boy

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