Shrimp And Fiddlehead Recipes

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FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE



Fiddlehead Ferns and Shrimp over Linguine image

Also known as the Ostrich fern is a Maine delicacy that appears in the early April and May. The botanical name for the ostrich fern is Matteuccia struthiopteris. Gather your fiddleheads in early spring, as soon as they appear within an inch or two of the ground. Carefully brush out and remove the brown scales. Be sure to cook fiddleheads thoroughly before eating (boil them for at least 10 minutes.

Provided by Rita1652

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fiddlehead (thin asparagus my be used)
6 ounces linguine (cook as directed or pasta of choice)
6 cups water
1 3/4 lbs shrimp, peeled and deveined
1 teaspoon butter or 1 teaspoon olive oil
2/3 cup onion, chopped
1/2 cup red bell pepper, diced
1/2 lb fresh mushrooms, sliced
4 garlic cloves, minced
1 teaspoon fresh thyme
1/4 teaspoon pepper
salt
2 tablespoons lemon juice

Steps:

  • Cut off ends of fiddleheads; Remove scales and wash thoroughly.
  • Cook fiddleheads in boiling water for ten minutes and drain.
  • In a nonstick skillet heat then add oil or butter and melt.
  • Add onion and peppers and sauté until crisp-tender. Stir in fiddleheads and garlic.
  • Add sliced mushrooms, pepper, and salt to vegetable mixture; stir well. Add shrimp and stir well. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often. Stir in lemon juice; cook until heated through, stirring often.
  • Place pasta ( in the picture I used sprouted whole grain pasta) on a large platter. Spoon shrimp mixture on top. Serve immediately.
  • Sprinkle lightly with extra virgin olive oil if desired.

Nutrition Facts : Calories 291.5, Fat 3, SaturatedFat 0.9, Cholesterol 259.4, Sodium 310.5, Carbohydrate 30.4, Fiber 1.9, Sugar 2.6, Protein 36.4

FIDDLEHEAD SHRIMP SALAD



Fiddlehead Shrimp Salad image

Fiddleheads are your, tightly curled fronds from bracken, ostrich and cinnamon ferns that sprout in moist fields and open wooded areas. Each spring, fiddleheads are prepared in dozens of ways-from soups to cakes- at the Fiddlehead Festival in my home state.-Wilma Johnson, Thorndike, Maine

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

3 cups fiddleheads
1 cup cooked shell macaroni
1/2 cup diced unpeeled apple
1/4 cup chopped celery
1 cup diced cooked shrimp
1/4 to 1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste

Steps:

  • Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.

Nutrition Facts :

SHRIMP AND FIDDLEHEAD



Shrimp and Fiddlehead image

Make and share this Shrimp and Fiddlehead recipe from Food.com.

Provided by Aroostook

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 288, Fat 3, SaturatedFat 0.6, Cholesterol 257.7, Sodium 361.7, Carbohydrate 29.6, Fiber 1.8, Sugar 2.3, Protein 36.3

SAUTEED FIDDLEHEAD FERNS



Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

Steps:

  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

STEAMED FIDDLEHEADS WITH HORSERADISH SCALLION SAUCE



Steamed Fiddleheads with Horseradish Scallion Sauce image

Categories     Leafy Green     Mustard     Side     Steam     Vegetarian     Quick & Easy     Yogurt     Horseradish     Mayonnaise     Spring     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 7

1 pound fiddleheads (available seasonally at specialty produce markets and some supermarkets), cleaned
1/2 cup plain yogurt
1/2 cup mayonnaise
1 tablespoon fresh lemon juice, or to taste
2 teaspoons Dijon-style mustard
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons finely chopped scallion green

Steps:

  • In a steamer set over boiling water steam the fiddleheads for 5 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and transfer them to paper towels to drain. In a small bowl whisk together the yogurt, the mayonnaise, the lemon juice, the mustard, the horseradish, the scallion, and salt and pepper to taste, whisking until the sauce is smooth, and serve the fiddleheads topped with the sauce.
  • To clean fresh-picked fiddleheads
  • Snap off the crisp, bright green fiddlehead tops from ostrich ferns, leaving about 2 inches of stem attached. Rub off the dry brown casings by hand or put the fiddleheads in a wire salad basket and whirl the basket outdoors to remove the casings. Let the fiddleheads soak in a sink half full of cold water, changing the water several times to remove any grit or casing particles, and drain them. The fiddleheads keep, covered and chilled, for 1 week.

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