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Shrimp and Fiddlehead Recipe

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This recipe for Shrimp and Fiddlehead, by , is from THE SMYTH FAMILY TREE COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Lea Williams (Smyth) "IN MEMORY OF"


1 pound fiddleheads
6 ounces linguine, uncooked
6 cups of water
1¾ pounds shrimp, fresh or frozen
1 teaspoon margarine
⅔ cup onion, chopped
½ cup green pepper, diced
½ pound fresh mushrooms, sliced
1 teaspoon thyme
¼ teaspoon pepper
⅛ teaspoon salt
⅛ teaspoon celery seed
2 tablespoons lemon juice

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 10 minutes.
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 thee 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
A wonderful spring treat! A recipe from the University of Maine Cooperative Extension website. So this recipe came from our neck of the woods, whether it be in Presque Isle or elsewhere.




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