Best 4 Shrimp And Fiddlehead Recipes
Indulge in a symphony of flavors with our delectable shrimp and fiddlehead recipes, a culinary journey that harmonizes the delicate sweetness of shrimp with the earthy notes of fiddleheads. Discover a treasure trove of culinary creations, from the classic sautéed shrimp and fiddleheads to the innovative shrimp and fiddlehead risotto. Each recipe promises a unique gustatory experience, catering to diverse palates and cooking preferences. Embark on this culinary adventure and elevate your mealtimes with the vibrant flavors of shrimp and fiddleheads.
Check out the recipes below so you can choose the best recipe for yourself!
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 :
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 FERNS
Steps:
- Before you're ready to cook cut about 1/8-inch off the thick ends if they look brown and rinse the fern shoots thoroughly to get rid of the brown fuzzy chaff that clings to their sides. Dry the shoots thoroughly before cooking by first spinning them in a lettuce spinner and then patting them with paper towels. Melt butter in a pan at medium heat. Add garlic, parsley and fiddleheads to the pan. Season with salt and pepper to taste. Saute for 5 minutes or until they are done.
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
Tips:
- Fresh is best: Use fresh shrimp and fiddleheads for the best flavor and texture.
- Clean the fiddleheads properly: Rinse the fiddleheads thoroughly and trim off the tough ends.
- Cook the shrimp and fiddleheads separately: This will help to prevent the shrimp from overcooking and the fiddleheads from becoming mushy.
- Use a large skillet or pan: This will give the shrimp and fiddleheads plenty of room to cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the shrimp and fiddleheads will not cook evenly.
- Season to taste: Add salt, pepper, and other seasonings to taste.
- Serve immediately: Shrimp and fiddleheads are best served immediately after cooking.
Conclusion:
Shrimp and fiddleheads are a delicious and healthy combination that can be enjoyed in a variety of dishes. This recipe is a simple but flavorful way to prepare shrimp and fiddleheads. The shrimp are cooked in a garlic butter sauce, and the fiddleheads are added at the end for a pop of color and flavor. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner.
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