Shrimp & Fiddlehead Medley

By 30 Minutes or Less
Need an interesting way to use fiddleheads? Try this recipe!

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  • Prep Time: 20 minutes

Side Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


1 lb fiddlehead ferns

1/2 medium artichoke, chopped

6 oz whole wheat linguine, uncooked

6 cups water

1 3/4 lbs shrimp, fresh of frozen

1 tsp margarine 

2/3 cup onion, chopped

1/2 cup green pepper, diced 

1/2 lb mushrooms, sliced 

1 tsp dried thyme

1/4 tsp pepper

1/8 tsp salt 

1/8 tsp celery seeds

2 Tbsp lemon juice 


  1. Cut off ends of fiddlehead ferns. Remove scales and wash thoroughly.
  2. Bring water to a boil in a large saucepan; add shrimp, and cook three to 5 minutes, or until done. Drain well, and set aside. 
  3. Meanwhile, cook pasta as directed, without salt or fat. Drain well, set aside and keep warm.
  4. Cook fiddleheads in boiling water for 10 minutes. Coat a large, non-stick skillet with cooking spray then add margarine. Heat until margarine melts. Add onion and pepper; saute until crisp.
  5. Stir in fiddleheads to vegetable mixture. Add sliced mushrooms, thyme, pepper, salt, and celery seeds to vegetable mixture; stir well. Cook, uncovered, over medium heat for 3-4 minutes or until mushrooms are tender, stirring often.
  6. Stir in shrimp and lemon juice, cook until heated through, stirring often.
  7. Place pasta on a large platter. Spoon shrimp mixture on top. Serve.

Nutritional Information

  • Calories:    180
  • Carbohydrates:    23g
  • Total Fat:    2g
  • Cholesterol:    125mg
  • Saturated Fat:   0g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    10%
  • Sodium:    600 mg
  • Protein:    20g
  • Recipe Credit
  • Recipe adapted from the University of Maine Cooperative Extension.



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