Jamaican Jerk Prawn Stew
Jamaican Jerk Prawn Stew
Servings 2 People
Ingredients
- 2 lbs prawns peeled
- 3 c Chicken Broth
- 1/2 c Scallion chopped
- 3 Tbsp Fresh Ginger grated
- 1/2 tsp Ground Allspice
- 1/2 c Red Bell Pepper finely diced
- 1/2 c Carrot finely diced
- 1 habanero pepper
- 2 Tbsp Worcestershire sauce
- 1/2 tsp Black Pepper
- 2/3 c rice
Instructions
- Put all ingredients except the prawns in a large pot and simmer for 20 minutes.
- Add the prawns and simmer for 5 minutes.
- Remove the habanero pepper before serving.
Notes
A light coleslaw is a nice side dish.
Pink Salmon with Snap Peas and Shitake Mushrooms
Pink Salmon with Snap Peas and Shitake Mushrooms
Servings 2 People
Ingredients
- 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
- 3/4 c Snap Peas
- 1/2 c Shitake Mushrooms
- 1 Tbsp Canola oil
- 1/2 c Red Onion diced
- 1/4 c Carrot grated
- 1 tsp garlic chopped
- 1/4 c Chicken Broth
- 1 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/2 tsp Sesame Seeds toasted
- Salt and Pepper
Instructions
- Cook the salmon any style.
- Sauté the onion until al dente.
- Add the mushrooms and toss until tender.
- Add the garlic and toss until cooked but not brown.
- Add the chicken broth, snap peas, carrot, soy sauce, sesame oil and seeds - simmer until peas are bright green but still crisp.
- Adjust seasoning if needed.
Notes
Serve salmon & snap pea mixture with rice or bulgur.
Scallops Watercress Salad with Hot Dressing
Scallops Watercress Salad with Hot Dressing
Servings 2 People
Ingredients
- 1 pkg Coleson’s Catch Scallops thawed
- 1 c Watercress
- 1 c Spinach
- 1/4 c Radishes sliced
- 1/4 c Carrot grated
- 1/2 c Orange segments
- 1/4 c Champagne Vinegar
- 1 tsp Shallot chopped
- 1/2 c Light Pure Olive Oil
- 1/4 c Honey
- Salt and Pepper to taste
Instructions
- In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
- Cook the scallops, any style.
- Arrange the washed greens on a plate, sprinkle with other vegetables.
- Add scallops.
- Drizzle the hot dressing over the salad.
Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes
Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Imitation Crab Meat Chunks
- 2 c boiling potato peeled and sliced
- 1 c Carrot peeled and sliced
- 1 c celery root peeled and sliced
- 1 c Breadcrumbs
- 1 c Parmesan cheese
- 1/2 c Parsley chopped
- 1 c Heavy Cream
Instructions
- Oil a shallow casserole dish and layer a third of the vegetables, crabmeat, breadcrumbs, parsley and cheese.
- Repeat the process, finishing with a layer of breadcrumbs and cheese.
- Cover with the cream.
- Bake at 375 degrees for about an hour. If it is getting too brown, cover with foil.
- It is done when a fork slides easily through the potatoes.