Best Fiddlehead Shrimp Salad Recipes

SHRIMP AND FIDDLEHEAD

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.

SPRING FIDDLEHEAD PASTA

Steps:

• Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes. Reserve 1/2 cup of the pasta water and drain the pasta.
• Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
• Melt the butter in a large skillet over medium-high heat. Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt. Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
• Remove the skillet from the heat and transfer the fiddleheads to a bowl. Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat. Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente. Add the ricotta mixture and lightly toss until the pasta is just coated.
• Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.

MARINATED FIDDLEHEAD SALAD

Steps:

• Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside.
• Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes.
• Drain well, add to dressing in dish, toss well to combine & season to taste.
• Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir.
• Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.

FIDDLEHEAD FERNS AND SHRIMP OVER LINGUINE

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.