It's fiddlehead season here in southern Ontario so for our "Local & Seasonal" theme at I Heart Cooking Clubs, I knew exactly what I was cooking with. I was just as certain Australian featured chef Curtis Stone wouldn't have a recipe that used them but they're an excellent substitute for asparagus so I adapted Oven-Roasted Shrimp and Asparagus with Lemon-Shallot Vinaigrette, switching out the asparagus for my little furled ostrich fern fronds.
Unlike asparagus which can be eaten raw, fiddleheads must be thoroughly cooked - steaming them for 10 minutes usually does it. I wasn't sure how that translated to roasting so to be safe, I steamed them for 5 minutes. After that, I followed the recipe as written.
what a recipe....so easy, yet with such fantastic results.
Both the shrimp and fiddleheads were tossed with olive oil, salt and pepper then blasted in a super hot oven for just a few
minutes. A drizzle of a lemony shallot vinaigrette was the finishing
Roasting brought out the sweetness of the shrimp and enhanced the delicate grassy flavour of the fiddleheads. Delicious! This was quick enough to prepare on a busy weeknight for family but I would not hesitate to serve it to guests.
The recipe can be found here if you'd like to try it. Visit here to see what other seasonal goodies IHCC members cooked up this week.