FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE
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
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
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
Steps:
- Cook ferns in a small amount of water until tender. Drain. Toss with all remaining ingredients. Chill.
Nutrition Facts :
SHRIMP AND FIDDLEHEAD
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
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
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
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
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
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
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
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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