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Fiddlehead Medley
Delicious Meal Ideas
Ingredients
  • 1 pound of fresh fiddleheads
  • 6 ounces linguine, uncooked
  • 6 cups water
  • 1 1/2 pounds of fresh shrimp
  • 1 tsp. of butter
  • 1 cup of red onion, finely chopped
  • 1 medium-sized chopped sweet red pepper
  • 1/2 pound of fresh mushrooms, sliced
  • 1 tsp. thyme
  • sea salt and freshly ground black pepper to taste
  • 2 tbsp. of freshly squeezed lemon juice
Instructions

Cut off ends of fiddleheads. Remove scales and wash thoroughly. Bring water to a boil in a large pot; 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 butter. To the melted butter, add onion and red 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, salt and pepper. Stir well and 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. Serves 6

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