Shrimp And Fiddlehead Recipes

SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP

Steps:

• Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
• Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
• Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
• Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.

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.

PAN SEARED ALI'I MOI, BRAISED ARUGULA, WARM LOMILOMI SAUCE WITH FIDDLEHEAD FERN AND FRESHWATER SHRIMP

Steps:

• For the fish: Gently rub the green onions over the Moi, then season with salt and pepper. In a large, hot saute pan, add the olive oil and gently place the fish in the pan. Sear over medium heat for 10 to 15 minutes, turning over 2 to 3 times, until crisp and golden brown.
• For the Lomilomi: In a hot saucepan, add the olive oil and heat. When the olive oil is hot, add the onions and tomatoes and lightly sweat until the onions are soft and translucent. Next, add in shrimp, garlic, ferns, and ginger and continue to saute. Deglaze with the stock and reduce by half. Reduce the heat and whisk in the butter until melted. Finish with the lemon juice and green onions. Season, to taste, with salt and pepper.
• Place the arugula in the center of a plate. Place the fish on top of the arugula and top off with the sauce.
• In a large, hot saute pan, add the olive oil and arugula. Toss lightly and add in the garlic and saute for 1 minute. Season, to taste, with salt and pepper.

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.

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.