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Fiddleheads are your, tightly curled fronds from bracken, ostrich and cinnamon ferns that sprout in moist fields and open wooded areas. Each spring, fiddleheads are prepared in dozens of ways—from soups to cakes— at the Fiddlehead Festival in my home state.—Wilma Johnson, Thorndike, Maine
This recipe is:
Quick
Originally published as Fiddlehead Shrimp Salad in Taste of Home April/May 1993, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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