Recipe: Shrimp and Fiddleheads

from the University of Maine Cooperative Extension

 Shrimp and Fiddlehead Medley

1 pound fiddleheads
6 ounces linguine, uncooked
6 cups water
1-3/4 pounds shrimp, fresh or frozen
1 teaspoon margarine
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 pound fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice

  • Cut off ends of fiddleheads.
  • Remove scales and wash thoroughly.
  • Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
  • Drain well, and set aside.
  • Cook fiddleheads in boiling water for ten minutes. Drain.
  • Coat a large, nonstick skillet with cooking spray; add margarine.
  • Heat until margarine melts. Add onion and green pepper and sauté until crisp-tender.
  • Stir in fiddleheads. Meanwhile, cook pasta as directed, without salt or oil.
  • Drain well, set aside and keep warm.
  • Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
  • Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
  • Stir in shrimp and lemon juice; cook until heated through, stirring often.
  • Place pasta on a large platter.
  • Spoon shrimp mixture on top.
  • Serve immediately. 

Serves 6.

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