Shrimp and Fiddlehead Medley
Captain Dennis and Candace, owners of the Windjammer Angelique recently shared a new recipe for preparing fiddleheads.
June in Maine is fiddlehead season and we’re always looking out for new ways to use them. What exactly is a fiddlehead? They are a Maine delicacy and somewhat elusive because of their short harvesting season. Edible fiddleheads are the coiled tips of young ostrich ferns growing near brooks, rivers, and lakes in Maine. They can be found in late April, May, and early June, depending on the snow, and harvesting only lasts 4-6 weeks before they start to open. The taste is described as “woodsy” like asparagus, spinach, and mushrooms combined. Traditional preparation is to boil them and serve with butter and salt, and maybe vinegar. However, modern chefs use this native, foraged ingredient in creative ways. This following recipe comes from the University of Maine
1 pound fresh fiddleheads
6 ounces linguine, uncooked
6 cups water
1 ¾ pounds Maine shrimp, fresh or frozen
1 teaspoon olive oil
2/3 cup onion, chopped
1/2 cup green pepper, diced
1/2 pound fresh mushrooms, sliced
1 teaspoon thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon celery seed
2 tablespoons lemon juice
Clean and wash fiddleheads by rubbing off the brown papery skin and washing until the water runs clean. Bring water to a boil in a large saucepan, add shrimp, and cook 3-5 minutes, or until slightly opaque white in color (frozen shrimp may take longer). Drain well, and set aside. Cook fiddleheads in boiling water (enough water to cover all fiddleheads during cooking) for 15 minutes. Drain. Meanwhile, cook pasta as directed, without salt or oil. Drain well, set aside, and keep warm.
Add olive oil to a large, nonstick skillet and heat on medium-high. Add onion and green pepper and sauté until crisp-tender. Stir in fiddleheads. Add sliced mushrooms, thyme, pepper, salt, and celery seeds to the vegetable mixture; stir well. Cook, uncovered, over medium heat for 3-4 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 and fiddlehead mixture on top. Serve immediately.
Serves 6
Category: Food and Recipes
