Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
A luxurious Italian-inspired dish featuring succulent butterflied shrimp served over creamy polenta, enhanced with fennel, preserved lemon, and a rich anise-flavored cream sauce.
Ingredients
- •4½ bottles clam juice
- •2¼ cups water
- •¾ cup heavy whipping cream
- •1½ cups polenta
- •¾ teaspoon hot pepper sauce
- •1 to taste coarse kosher salt
- •2 tablespoons extra-virgin olive oil
- •12 pieces uncooked extra-large shrimp
- •1 cup fresh fennel
- •½ cup plum tomatoes
- •⅓ cup shallots
- •4 teaspoons Quick-Preserved Lemon
- •¼ cup Pernod
- •½ cup heavy whipping cream
- •Ingredient Info
- •cooking note
Cooking Instructions
- 1.
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).
20 min
- 2.
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.
8 min
- 3.
Spoon polenta onto plates. Top with shrimp and sauce.
2 min