- 4
Ingredients
- Polenta:
- 4 SERVINGS
- 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
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. Saute 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.