Shrimp Scampi With Preserved Lemon And Polenta

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!