Fiddlehead Shrimp Salad Recipes

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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



Fiddlehead Shrimp Salad image

Steps:

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

Nutrition Facts :

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

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



Shrimp and Fiddlehead image

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

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

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



Fiddlehead Ferns and Shrimp over Linguine image

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

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

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