Shrimp and Fiddlehead

Recipe by Aroostook
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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