Shrimp Scampi With Preserved Lemon And Polenta Recipe

Name: Shrimp Scampi With Preserved Lemon And Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
2
Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
3
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).
4
Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
5
Sear about one minute per side, then remove to a plate (will not be cooked through).
6
To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
7
Saute until fennel is tender, about 4 minutes.
8
Add Pernod, or wine, and boil one minute; add cream boil one minute.
9
Return shrimp to skillet, toss until opaque in center, about one minute.
10
To serve: spoon polenta onto plates, top with shrimp and sauce.

2602

kcal

Calories

278

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Shrimp Scampi With Preserved Lemon And Polenta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Scampi With Preserved Lemon And Polenta

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