Fiddlehead Shrimp Salad Recipes
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
SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP
Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink.
Provided by Leslie
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
- Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
- Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
- Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.
Nutrition Facts : Calories 723.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 317.6, Sodium 327.4, Carbohydrate 69.5, Fiber 3.2, Sugar 2.8, Protein 36.5
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