Shrimp Scampi With Quick Preserved Lemon And Fennel On Polenta
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.25 cups
Water (or more)1 cup
Heavy Whipping Cream3 tsp
Hot Pepper Sauce2 tbsps
Extra-Virgin Olive Oil1 cup
Shallot (minced)1 cup
PernodDirections:
1
For polenta: Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat
2
Gradually whisk in polenta
3
Reduce heat to medium-low
4
Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes
5
Add hot pepper sauce; season with salt and freshly ground pepper
6
Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm)
7
Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat
8
Gradually whisk in polenta
9
Reduce heat to medium-low
10
Simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes
11
Add hot pepper sauce; season with salt and freshly ground pepper
12
Cover to keep warm (if polenta becomes firm, add 1/3 cup water and stir over low heat to loosen and rewarm)
13
For scampi: Heat oil in large skillet over medium-high heat
14
Sprinkle shrimp on 1 side with coarse salt and pepper
15
Add to skillet; sear 1 minute per side
16
Transfer shrimp to plate
17
Add fennel, tomatoes, shallots, preserved lemon, and garlic
18
Sauté until fennel is tender, about 4 minutes
19
Add Pernod; boil 1 minute
20
Add cream; boil 1 minute
21
Return shrimp to skillet
22
Toss until just opaque in center, about 1 minute
23
Spoon polenta onto plates
24
Top with shrimp and sauce
25
Heat oil in large skillet over medium-high heat
26
Sprinkle shrimp on 1 side with coarse salt and pepper
27
Add to skillet; sear 1 minute per side
28
Transfer shrimp to plate
29
Add fennel, tomatoes, shallots, preserved lemon, and garlic
30
Sauté until fennel is tender, about 4 minutes
31
Add Pernod; boil 1 minute
32
Add cream; boil 1 minute
33
Return shrimp to skillet
34
Toss until just opaque in center, about 1 minute
35
Spoon polenta onto plates
36
Top with shrimp and sauce