Shrimp and Fiddlehead

READY IN: 30mins
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!

Ingredients Nutrition


  1. Cut off ends of fiddleheads.
  2. Remove scales and wash thoroughly.
  3. Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
  4. Drain well, and set aside.
  5. Cook fiddleheads in boiling water for ten minutes.
  6. Drain.
  7. Coat a large, nonstick skillet with cooking spray; add margarine.
  8. Heat until margarine melts.
  9. Add onion and green pepper and sauté until crisp-tender.
  10. Stir in fiddleheads.
  11. Meanwhile, cook pasta as directed, without salt or oil.
  12. Drain well, set aside and keep warm.
  13. Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
  14. Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
  15. Stir in shrimp and lemon juice; cook until heated through, stirring often.
  16. Place pasta on a large platter.
  17. Spoon shrimp mixture on top.
  18. Serve immediately.

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