Friday, August 10, 2007

Shrimp and Fiddlehead Medley Recipe

Shrimp and Fiddlehead Medley

  • 1 lb Fiddleheads
  • 6 ounces linguine, uncooked
  • 6 cups water
  • 1 ¾ lbs shrimp (fresh or frozen)
  • 1 teaspoon margarine
  • 2/3 cup chopped onion
  • ½ cup diced green pepper
  • ½ lb fresh mushrooms
  • 1 teaspoon dried thyme
  • ¼ teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon celery seeds
  • 2 tablespoons lemon juice

Clean fiddleheads and boil for 10 minutes. Drain. Coat a large nonstick skillet with cooking spray, add margarine. Heat until margarine melts. Add onion and green pepper, sauté until crisp, but tender, stir in fiddleheads. Set aside. Meanwhile, cook pasta as directed without salt. 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.

(Ruma Fruit & Gift Basket World is a division of Ruma Fruit & Produce Co, Inc.)

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