Shrimp Scampi With Quick Preserved Lemon And Fennel On Polenta Recipe

Name: Shrimp Scampi With Quick Preserved Lemon And Fennel On Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 8-ounce bottles clam juice; 2 1/4 cups (or more) water; 3/4 cup heavy whipping cream; 1 1/2 cups polenta (coarse cornmeal); 3/4 teaspoon hot pepper sauce; Coarse kosher salt; 2 tablespoons extra-virgin olive oil; 12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened; 1 cup finely chopped fresh fennel; 1/2 cup finely chopped plum tomatoes; 1/3 cup minced shallots; 4 teaspoons chopped; 1/4 cup Pernod or other anise-flavored liqueur; 1/2 cup heavy whipping cream; Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as l…

Servings: persons

4 1/2 8-ounce bottles clam juice
2 1/4 cups (or more) water
3/4 cup heavy whipping cream
1 1/2 cups polenta (coarse cornmeal)
3/4 teaspoon hot pepper sauce
Coarse kosher salt
2 tablespoons extra-virgin olive oil
12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened
1 cup finely chopped fresh fennel
1/2 cup finely chopped plum tomatoes
1/3 cup minced shallots
4 teaspoons chopped
1/4 cup Pernod or other anise-flavored liqueur
1/2 cup heavy whipping cream
Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

1
Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium-low. Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes. Add hot pepper sauce; season with salt and freshly ground pepper. Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm).
2
Heat oil in large skillet over medium-high heat. Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet; sear 1 minute per side. Transfer shrimp to plate. Add fennel, tomatoes, shallots, preserved lemon, and garlic. Saute until fennel is tender, about 4 minutes. Add Pernod; boil 1 minute. Add cream; boil 1 minute. Return shrimp to skillet. Toss until just opaque in center, about 1 minute.
3
Spoon polenta onto plates. Top with shrimp and sauce.

2480

kcal

Calories

277

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 15 ingredients. The key ingredients include: 4 1/2 8-ounce bottles clam juice, 2 1/4 cups (or more) water, 3/4 cup heavy whipping cream, 1 1/2 cups polenta (coarse cornmeal), and more.

Yes, Shrimp Scampi With Quick Preserved Lemon And Fennel On 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 Quick Preserved Lemon And Fennel On Polenta

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