Tasty spring dish.
1. Cook the fiddleheads in boiling water for 3 minutes, drain and set aside.
2. Heat the oil and melt the butter in a pan.
3. Add the chili flakes, wild leeks and preserved lemons and saute until fragrant, about 1 minute.
4. Add the fiddleheads and shrimp and saute until the fiddle heads are bright green and the shrimp is cooked, about 1-3 minutes per side and set aside.
5. Add the wine and lemon juice and deglaze the pan.
6. Simmer until the liquid is reduced by half, about 3-5 minutes.
7. Add the fiddleheads, shrimp, pasta and parsley and toss to coat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (833g) | ||
Recipe Makes: 1 | ||
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Calories: 1229 | ||
Calories from Fat: 330 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.7g | 49 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 565mg | 174 % | |
Sodium 561.7mg | 19 % | |
Potassium 1854mg | 49 % | |
Total Carbohydrate 149.5g | 44 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 144.3g | ||
Protein 82.8g | 118 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1229
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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