Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • Polenta:

  • 4 1/2

    8-ounce bottles clam juice

  • 2 1/4

    cups (or more) water

  • 3/4

    cup heavy whipping cream

  • 1 1/2

    cups polenta (coarse cornmeal)

  • 3/4

    teaspoon hot pepper sauce

  • Coarse kosher salt

  • Scampi:

  • 2

    tablespoons extra-virgin olive oil

  • 12

    uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened

  • 1

    cup finely chopped fresh fennel

  • 1/2

    cup finely chopped plum tomatoes

  • 1/3

    cup minced shallots

  • 4

    teaspoons chopped Quick-Preserved Lemon

  • 1/4

    cup Pernod or other anise-flavored liqueur

  • 1/2

    cup heavy whipping cream

Directions

For polenta: Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm). For scampi: Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Sauté until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute. Spoon polenta onto plates. Top with shrimp and sauce.

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