Prep 15 mins
Cook 40 mins
This scampi is reminiscent of the Southern dish Shrimp and Grits, but cooked in the French manner. The recipe comes from L'Albatros in Cleveland, Ohio and featured in "Bon Appetit" magazine.
- 4.5 (8 ounce) bottles clam juice (4 1/2 cups) or 36 ounces vegetable stock (4 1/2 cups)
- 2 1⁄4 cups water
- 3⁄4 cup heavy whipping cream
- 1 1⁄2 cups polenta (coarse cornmeal) or 1 1⁄2 cups yellow cornmeal
- 3⁄4 teaspoon hot pepper sauce
- kosher salt
- 2 tablespoons olive oil
- 12 extra-large shrimp, peeled deveined butterflied, flattened
- kosher salt & freshly ground black pepper
- 1 cup fennel, finely chopped
- 1⁄2 cup plum tomato, finely chopped
- 1⁄3 cup shallot, minced
- 4 teaspoons preserved lemons (Quick Preserved Lemon)
- 1 large garlic clove, minced
- 1⁄4 cup Pernod (or other anise-flavored liqueur) or 1⁄4 cup dry white wine
- 1⁄2 cup heavy whipping cream
- In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
- Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
- Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat).
- Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
- Sear about one minute per side, then remove to a plate (will not be cooked through).
- To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
- Saute until fennel is tender, about 4 minutes.
- Add Pernod, or wine, and boil one minute; add cream boil one minute.
- Return shrimp to skillet, toss until opaque in center, about one minute.
- To serve: spoon polenta onto plates, top with shrimp and sauce.