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.

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Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce

Print Recipe
Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
  • 16 oz Head off Shell on Shrimp 26/30, thawed
  • 1 Tbsp Pickling spice
  • ½ tsp Salt
  • 1 c water
Roasted Pepper Dipping Sauce
  • 1/3 c Mayonnaise
  • 1/3 c Roasted Red Pepper
  • 1 Roasted Jalepano Pepper
  • 3 cloves Roasted Garlic Large Size
  • 1 tsp Lime Juice
  • Salt and Pepper
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
  • 16 oz Head off Shell on Shrimp 26/30, thawed
  • 1 Tbsp Pickling spice
  • ½ tsp Salt
  • 1 c water
Roasted Pepper Dipping Sauce
  • 1/3 c Mayonnaise
  • 1/3 c Roasted Red Pepper
  • 1 Roasted Jalepano Pepper
  • 3 cloves Roasted Garlic Large Size
  • 1 tsp Lime Juice
  • Salt and Pepper
Instructions
  1. Bring water, pickling spice and salt to a boil; let it simmer for 3 minutes.  
  2. Add the shrimp, cover and bring back to a boil and remove from heat.
  3. Let set for 3 minutes and drain.  Rinse in cool water.
  4. When cool, peel, leaving tail on and chill.
Rosted Pepper Dipping Sauce
  1. Puree all ingredients and chill for 2 hours. Serve with shredded lettuce and lime wedges.

Filed Under: Sauces, Shrimp, Spring Recipes

Aioli Aroura Sauce

Print Recipe
Aioli Aroura
Course Sauces
Servings
People
Ingredients
  • 1 cup Mayonnaise
  • 1 Tbsp tomato paste
  • 1 Tbsp garlic minced
  • 2 Tbsp Chives chopped
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Lemon Juice
  • 1 Tbsp horseradish
Course Sauces
Servings
People
Ingredients
  • 1 cup Mayonnaise
  • 1 Tbsp tomato paste
  • 1 Tbsp garlic minced
  • 2 Tbsp Chives chopped
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Lemon Juice
  • 1 Tbsp horseradish
Instructions
  1. Blend all ingredients and allow to refrigerate over night.
  2. Serve with the Prawns with extra lemon wedges on the side.
Recipe Notes

Serve with the Prawns with extra lemon wedges on the side.

Filed Under: Sauces

Red Skin Potato and Leek Salad

Print Recipe
Red Skin Potato and Leek Salad
Servings
People
Ingredients
  • 2 c red skin potatoes diced
  • 1 c Leeks diced
  • 4 hard-boiled eggs diced
  • 1/2 c Black Olives sliced
  • 2 Tbsp Fresh Dill chopped
  • 1/2 to 3/4 c Mayonnaise
  • Salt and Pepper
Servings
People
Ingredients
  • 2 c red skin potatoes diced
  • 1 c Leeks diced
  • 4 hard-boiled eggs diced
  • 1/2 c Black Olives sliced
  • 2 Tbsp Fresh Dill chopped
  • 1/2 to 3/4 c Mayonnaise
  • Salt and Pepper
Instructions
  1. In a saucepan cover the potatoes and leeks with just enough salted water to cover and simmer until tender but firm, drain and cool.
  2. Add other ingredients and chill.

Filed Under: Salads and Side Dishes Tagged With: Simple

Root Vegetable Salad

Print Recipe
Root Vegetable Salad
Course Salad
Servings
Ingredients
  • 3 c cooked mixed root vegetables diced (steamed or boiled carrots, celery root, parsnip and rutabaga)
  • 1 c green peas
  • 1/2 c Red Onion diced
  • 1 c. Mayonnaise
  • 1 tsp seasoning salt
  • 3 hard-boiled eggs diced
Course Salad
Servings
Ingredients
  • 3 c cooked mixed root vegetables diced (steamed or boiled carrots, celery root, parsnip and rutabaga)
  • 1 c green peas
  • 1/2 c Red Onion diced
  • 1 c. Mayonnaise
  • 1 tsp seasoning salt
  • 3 hard-boiled eggs diced
Instructions
  1. Once vegetables are cooled mix all ingredients.

Filed Under: Salads and Side Dishes Tagged With: Simple, Spring

Roasted Red Bell Pepper Mayonnaise

Print Recipe
Roasted Red Bell Pepper Mayonnaise
Servings
Ingredients
  • 2 red bell peppers
  • 1 c Mayonnaise
  • 1 tbsp Lemon Juice
  • Salt and Pepper
Servings
Ingredients
  • 2 red bell peppers
  • 1 c Mayonnaise
  • 1 tbsp Lemon Juice
  • Salt and Pepper
Instructions
  1. Roast the peppers over an open flame until dark brown and put in a covered container to cool. (A zip lock bag works well. The steam created helps loosen the skins and makes them easy to remove.)
  2. When cool remove the skins and the seeds.
  3. Puree in a food processor or blender.
  4. Mix pureed peppers into the mayonnaise.
  5. Add the salt, pepper and lemon juice.
Recipe Notes

This keeps well in the refrigerator.

Filed Under: Sauces Tagged With: Gourmet, Spring

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