Entree: Canada – New Brunswick, Atlantic Canada – Fiddlehead Fern Stir Fry

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (454 g) large Atlantic shrimp, peeled and deveined (about 16–20 count)
- 8 oz (225 g) fiddlehead ferns, trimmed and thoroughly rinsed
- 1 lb (454 g) new or baby potatoes, halved
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 slices bacon, chopped (approx. 4 oz / 115 g)
- 1 small shallot, minced (about 2 oz / 60 g)
- 3 cloves garlic, minced
- 1/4 cup (60 ml) low-sodium chicken stock or seafood stock
- 2 tbsp (30 ml) fresh lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper, to taste

Instructions

Short Description:
A seasonal Atlantic Canada main course of tender fiddlehead ferns sautéed with garlic and butter, sweet Atlantic shrimp, and halved new potatoes, finished with lemon and parsley for brightness.

Regional Notes:
This New Brunswick variation pairs locally foraged ostrich fiddleheads with Atlantic shrimp and new potatoes—typical Maritime ingredients—rather than a purely vegetarian sauté. Fiddleheads are blanched first, following regional practice to remove bitterness and ensure safety.

1. Clean and blanch fiddleheads: bring a medium pot of salted water to a boil, add fiddleheads and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and set aside.
2. Cook potatoes: in the same or a separate pot, simmer halved potatoes in salted water until fork-tender, about 10–12 minutes. Drain and set aside.
3. Crisp the bacon: heat a large skillet over medium heat, add chopped bacon and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the pan.
4. Sauté aromatics: reduce heat to medium-low, add 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter to the skillet with the bacon fat. Add minced shallot and cook until softened, about 2 minutes. Add garlic and crushed red pepper (if using) and cook 30–45 seconds until fragrant.
5. Cook shrimp: increase heat to medium-high, add remaining 1 tbsp (15 ml) olive oil, then add shrimp in a single layer. Season lightly with salt and pepper and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and keep warm.
6. Combine vegetables and finish sauce: to the skillet, add the blanched fiddleheads and cooked potatoes; toss gently to coat in butter and bacon fat. Pour in chicken stock and lemon juice, scrape up any browned bits, and cook 1–2 minutes until the liquid reduces slightly.
7. Return protein and bacon: stir the cooked shrimp and reserved crisp bacon into the skillet. Add the remaining 2 tbsp (28 g) butter and chopped parsley; toss gently until butter melts and everything is evenly coated. Adjust salt and pepper to taste.
8. Serve: divide among 4 plates as a complete main course. Optionally serve with lemon wedges alongside.