Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Penne with Prawns and Artichokes

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Penne with Prawns and Artichokes

Course Appetizer
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled 
  • 1/2 c Red Onion diced
  • 2 Tbsp garlic minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Basil chopped
  • 1/4 c White Wine
  • 1 c Chicken Stock
  • 1/4 tsp Black Pepper
  • 1/2 c Green Olives sliced pimento stuffed
  • 1/2 c Tomatoes diced
  • 10-12 cooked artichoke quarters
  • 2 c cooked penne pasta

Instructions

  • In a large sauté pan cook the onion, garlic and basil.
  • Add the wine, stock, pepper, olives, tomatoes and artichokes.
  • Simmer for a couple of minutes and add the prawns.
  • When the prawns are cooked, only a few minutes, add the pasta and heat through.

Notes

If you like spicy add crushed red chili flakes when you add the black pepper.

Curried Prawns

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Curried Prawns

Course Appetizer

Ingredients

  • 24 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled
  • 1/2 c Onions diced
  • 2 Tbsp of Garlic chopped
  • 2 Tbsp Curry Powder
  • 1/2 c Ripe Tomatoes diced
  • 1 c Chicken Stock
  • Salt and Pepper
  • Flour for dusting
  • Oil for sauteing

Instructions

  • Sauté the onions in oil until tender and add the garlic and curry powder lightly sauté (don't brown the garlic).
  • Add the chicken stock and tomatoes and simmer for a couple of minutes.
  • Season prawns with salt and pepper and dust with flour.
  • Lightly saute the prawns in oil and add the other mixture and simmer a couple of minutes.
  • If you want a thick sauce it can be thickened with cornstarch.

Notes

Serve with rice.

Cajun-style Prawn Broil

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Cajun-style Prawn Broil

Course Appetizer

Ingredients

  • 12 oz Head off Shell-On Large Prawns 
  • 1 lemon
  • 1 large onion diced
  • 4 Cups Water
  • 2-3 Tbsp. of your favorite brand of Shrimp or Crab or Seafood Boil Seasoning

Instructions

  • Thaw prawns under cold running water.
  • Bring water to a boil, then add the seasonings, onion and juice of the lemon.
  • Add the Shell-On Shrimp and let boil for about 3-5 minutes.
  • Remove from the pot and allow to cool.

Notes

For a complete Cajun meal, serve with boiled red potatoes and corn on the cob.

Baked Prawns

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Baked Prawns

Course Appetizer
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 12 pcs Coleson's Catch Raw Black Tiger Prawns 16/20 peeled and split down the back so they lay flat
  • 1 c Italian style bread crumbs
  • 2 Tbsp of Garlic minced
  • 1/4 c Onion finely diced
  • 1/2 c melted butter or olive oil
  • 1/2 c Parmesan cheese
  • 1/4 c Parsley chopped
  • lemon to garnish

Instructions

  • Sauté the onions and garlic in the butter or oil and toss with the bread crumbs.
  • In an oiled glass casserole dish lay the prawns side by side.
  • Fill the backs of the prawns with the bread crumb mixture.
  • If there is any extra breadcrumb mixture, sprinkle over the top.
  • Sprinkle with the Parmesan cheese and bake in a 375 oven for 15 minutes.
  • Top with the chopped parsley and garnish with lemon.

Notes

This dish makes a nice summer supper served with a salad.

Asian-style Ginger and Garlic Prawns

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Asian-style Ginger and Garlic Prawns

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Large Head-Off Shell-On Prawns 
  • 1 Tsp. of Garlic chopped
  • 1 Tbsp. Fresh Ginger minced
  • 1 Tbsp. peanut or corn oil
  • 1/2 Cup sake rice wine
  • 2 Tbsp. Soy Sauce
  • 1 Tsp. Sesame Oil

Instructions

  • Thaw prawns under cold running water.
  • Peel and devein the prawns.
  • Quickly sauté the prawns in hot peanut or corn oil.
  • As they begin to turn pinkish white, add the ginger and garlic.
  • Before the garlic turns brown, add the sake and soy sauce.
  • Let it simmer until prawns are completely cooked.
  • Finish by drizzling the sesame oil over the prawns.

Notes

Excellent with steamed white rice.

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