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From the galley

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

Shrimp Ceviche Recipe

This easy recipe for langostino ceviche is made with langostinos (or shimp or lobster), lime juice, red onions, cilantro, hot peppers, garlic, and olive oil. Langostinos, also known as squat lobster, are a type of shellfish that are related to hermit crabs. In the US, you can find langostino tails (frozen) at Trader Joe’s and Costco. In terms of taste, they are slightly sweeter than shrimp, you could say that these langostinos as not quite lobsters, but are more delicate than shrimp and have a more similar texture to lobster. 

Ingredients

2 lbs of cooked langostino meat, defrosted if frozen
1 red onion, cut in half and finely sliced lengthwise
12-15 limes, juiced
1-2 serrano peppers or other hot peppers, cut in half
A few sprigs of cilantro + ½ bunch finely chopped
1-2 tbs olive oil
1 garlic clove, lightly crushed
Salt to taste

Sides:

Chifles, patacones or tostones, or tostado corn

Shrimp Ceviche

Instructions

Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well with cold water.
Place the cooked langostinos in a glass or plastic bowl; add the lime juice, washed onion slices, hot peppers, cilantro sprigs, garlic clove, and salt. Cover and let marinate for a couple of hours in the refrigerator.
Remove the hot peppers, the cilantro springs and the garlic clove.
Add the cilantro and olive oil to the marinated langostinos and onions, mix well. Taste and add additional salt if needed.
Serve with chifles, patacones or tostones, tostado corn, or popcorn.

This light and flavorful shrimp ceviche recipe is perfect for a summer coastal kitchen dish. Shrimp ceviche recipe all your freinds and family will love!

Photo & Recipe Credit:

Shrimp Ceviche

Baja Fish Taco Recipe
Servings: 4
Total Time: 40 Minutes

Ingredients
For the Cabbage Slaw

5 cups (or one 10-ounce bag) shredded red cabbage
3 tablespoons minced red onion
1/2 cup fresh chopped cilantro

3 tablespoons cider vinegar
1-1/2 teaspoons vegetable oil
1/2 teaspoon salt

For the Chipotle Sauce

3/4 cup mayonnaise, best quality such as Hellmann's
2 tablespoons lime juice, from one lime
2-3 chipotle chiles in adobo sauce (canned), roughly chopped, plus 1-2 teaspoons sauce (see note below)
1 large garlic clove, roughly chopped

For the Beer Batter

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup beer

For the Fish and Tortillas

1-1/2 pounds skinless cod, cut into 1-inch wide x 4-inch long strips
Vegetable oil, for frying
12 (6-inch) soft corn tortillas, warmed
Lime wedges, for serving

Instructions

Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
In a medium skillet, over medium heat, add enough oil to reach a depth of 1/2-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.

A fish taco recipe you won't want to miss. Coastal cooking to spice up your dining room, try this Baja fish taco recipe.

PHOTO & RECIPE CREDIT:

Baja Fish Tacos

Love the beauty of seaglass,what a fantastic way to display it!!!! An love the ombre effect!!!
-   1 month ago -
LOVE THESE KITCHENS
-   1 month ago -
I LOVE the BEACH HOUSE TOUR!! We don't have ANYTHING like this in Quebec unfortunatly... Our bedroom is white and blue with many beach accents. I took my ideas from you! We've got it since 20 years and it is still update!
-   2 months ago -
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