Blackened Shrimp & Fiddleheads

Fiddlehead greens have a very short harvest season during the spring. Since they have a short season, if you can’t find them you can add extra asparagus to your blackened shrimp dish. This dish is perfect to prepare in advance for lunches at work. It’s spicy and reheats well! Just make sure to add the yogurt and avocado right before you enjoy the dish.

And for those of you not YET in love with quinoa, honestly it really is a SUPERFOOD, click HERE for an interesting read on the 27 Science-Backed Health Benefits of Quinoa. We love it when things taste good but are also good for you 🙂

Blackened Shrimp & Fiddleheads

Blackened Shrimp & Fiddleheads

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Blackened Shrimp & Fiddleheads

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 1 cup quinoa
  • Extra virgin olive oil
  • 2 cloves of garlic, minced
  • 227g fiddleheads
  • Bunch of asparagus, cut in 4
  • 454 g shrimp, peeled and deveined
  • ½ red onion, sliced
  • 1 tsp ground basil
  • 1 tsp thyme
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • Salt and pepper
  • 1 lemon, juiced
  • ¼ cup fresh parsley, finely chopped
  • 2 avocados

Directions:

  1. Prepare quinoa according to package directions and put aside
  2. Combine shrimp with ground basil, thyme, cayenne pepper, paprika, salt and pepper. Ensure that the shrimp are evenly coated with seasonings and set aside
  3. Boil the fiddleheads for 12-15 minutes until tender
  4. In a large skillet cook the raw asparagus and boiled fiddleheads for 5-7 minutes with olive oil and minced garlic
  5. Add the red onion and seasoned shrimp and cook for another 5 minutes until shrimp are cooked through
  6. Add lemon juice and fresh parsley
  7. Add the quinoa to the skillet and mix well. Adjust seasoning
  8. Serve with half an avocado per serving

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