Shrimp and Fiddlehead Saute

Submitted by Paul from Balmer

"Makes for a good appetizer; I used cooked shrimp out of laziness but I'm certain fresh would be even better."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 2

ingredients

• 1 cup fiddlehead
• 12 cooked shrimp
• 1 garlic clove
• 1 cup pineapple juice
• 1 cup olive oil
• 1 teaspoon coarse-ground sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon herbes de provence

directions

1. Wash fiddleheads thoroughly and dry.
2. Add pineapple juice and olive oil to a saute pan and put on medium heat, heat until you have a reduction of about 1 1/2 cups remaining.
3. Finely dice the garlic.
4. Add shrimp, fiddleheads, garlic and all remaining ingredients, saute until fiddleheads *just* start getting tender (about 5 minutes).
5. Serve.