Recipe by Aroostook
A wonderful spring treat! A recipe from the U of M Cooperative Extension website.
Top Review by Izzy Knight
excellent! I was so excited last week when I saw fiddleheads sold at the farmers' market but hasitated to buy any becuase the only way I know how to cook them is to par-boil then stir-fry with garlic, which the kids absolutely despise (yes, my son actually said he "despise those slimy thing-y".) Not with this yummy fettucini! wow, love all the herb combination, esp the celery seed. A few varations I made: I seasoned the shrimp with salt and some corn starch first. Also, added some mustard seed and left-over corn niblets just for the colour. Awesome! Off I go to get some of 'em "slimy greens". Thank you very much!
- 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
Directions See How It's Made
- 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.
- 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.