Shrimp Scampi With Preserved Lemon and Polenta

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement