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.

Enchiladas with Shrimp and Green Sauce

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Enchiladas with Shrimp and Green Sauce

Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 1 pkg Corn Tortillas
  • 2-3 c Green Enchilada Sauce
  • 2 c Jack Cheese grated
  • 2 Tbsp Butter
  • 2 c Yellow Onion diced
  • 1/2 c Black Olives sliced
  • 1/2 c Cilantro chopped

Instructions

  • Peel shrimp and lightly saute in half the butter, set aside.
  • Saute the onions in the rest of the butter and set aside.
  • Pour some of the enchilada sauce on a deep plate or shallow bowl.
  • Dip both sides of a tortilla in the sauce, place on another plate, and fill with a bit of shrimp, cheese, and cilantro.
  • Roll into a log shape and place in an oblong glass dish that has a bit of sauce on the bottom.
  • Repeat with remaining tortillas.
  • Pour remaining sauce over the finished dish and sprinkle with cheese and olives.
  • Cover with foil and bake at 350 degrees F. for 40 minutes or until heated through and bubbly.

Notes

For my personal use I find the quality of the canned green enchilada sauce available retail just fine. If you are more of a purist, then feel free to prepare a sauce with fresh green chili peppers. Please note: how much sauce you need will depend on how wet you like your finished product. I use 3 cups.

Scalloped Sweet Potato with Shrimp

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Scalloped Sweet Potato with Shrimp

Course Main Dish
Cook Time 1 hour
Total Time 1 hour

Ingredients

  • 1 Lb. Coleson's Catch 26/30 EZ Peel Shrimp
  • 3 c Sweet Potato peeled & sliced
  • 1 Yellow Onion sliced
  • 1 c Mushrooms sliced 
  • 1/2 c Sherry
  • 4 Tbsp Butter
  • 1/2 tsp Nutmeg
  • 1 c Parmesan cheese shredded
  • 1 c Breadcrumbs
  • 1 qt Half and half

Instructions

  • Peel shrimp. Sauté the onions, but don't let them brown; set aside.
  • Sauté the mushrooms until they are soft.
  • Add the sherry and nutmeg, and simmer until the liquid is almost gone; set aside.
  • Heat the half and half to a simmer; set aside.
  • In a medium glass or ceramic dish, layer the potatoes, onions, mushrooms, shrimp, breadcrumbs, and Parmesan repeatedly until the potatoes are gone, finishing with a layer of potatoes.
  • Pour over the half and half, covering the top layer, and cover the dish with its lid.
  • Bake at 350 degrees F. for 1 hour, then test the potatoes.
  • If they are tender, sprinkle with breadcrumbs and Parmesan and dot with butter.
  • Turn heat to 400 degrees F. and cook, uncovered, until brown.

Seafood and Sweet Anise (Fennel Root) Fettuccine

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Seafood and Sweet Anise (Fennel Root) Fettuccine

Course Main Dish

Ingredients

  • 1 1/2 lbs. Coleson's Catch Seafood cut into similar size pieces
  • 2 bulbs thinly sliced sweet anise
  • 2 Tbsp Shallots minced
  • 1/3 c dry sherry
  • 2 Tbsp Butter
  • 1/2 c Chicken Stock
  • 1/2 tsp Allspice
  • 2 c Heavy Cream
  • 1/2 c roasted pecans
  • 3/4 tsp Black Pepper
  • 4 c cooked fettuccine

Instructions

  • Sauté the shallots in the butter, add the sherry.
  • Once the sherry is almost evaporated add the chicken stock, allspice, black pepper and anise root.
  • Once the chicken stock is evaporated, add the heavy cream and continue cooking until the cream begins to thicken.
  • Add seafood and cook through; add pecans, toss with fettuccine.
  • Top with the feathery leaves from the anise as garnish.

Notes

Choose a combination of seafood. Example: scallops, salmon and perch.

Scallops Marinara with Spaghetti

Large Scallops

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Scallops Marinara with Spaghetti

Course Main Dish
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 Onion diced
  • 4 Tomatoes diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp fresh basil chopped
  • 2 Tbsp fresh thyme
  • 1/2 cup red wine
  • 2 Tbsp. olive oil

Instructions

  • In saucepan, heat olive oil and sauté remaining ingredients.
  • Add salt and pepper to taste.
  • Simmer for 10 minutes.
  • Add the scallops and simmer for another 5-7 minutes.

Notes

Spoon over hot cooked spaghetti.

Sautéed Scallops with Elegant Butter Sauce

Large Scallops

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Sautéed Scallops with Elegant Butter Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz scallops
  • 1/2 c Flour
  • 1/2 tsp Salt
  • 2 Tbsp Oil
  • 1/4 c dry sherry or white wine
  • 1/4 c Chicken Stock
  • 1 tsp Garlic chopped
  • 1 tsp Shallots chopped
  • 1/4 c Heavy Cream
  • 3 Tbsp unsalted butter

Instructions

  • Salt and dust scallops with flour.
  • Heat oil in saute pan.
  • Saute scallops until golden brown.
  • Drain oil and add sherry, chicken stock, garlic, and shallots.
  • Simmer until liquid reduces by half.
  • Add cream and bring to a boil.
  • Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.

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