Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

By carinem25

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

Details

Cooking time 70mins

Preparation

Step 1

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.