Shrimp Scampi With Preserved Lemon and Polenta

photo by threeovens

- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Polenta
- 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
-
Scampi
- 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
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.
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RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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