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Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

Name: Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
Cuisine: italian
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 Quick-Preserved Lemon; 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.

A small grocery run gets this on the table.

Ingredients

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directions

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. Sauté 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.

Recipes sourced from Epicurious.com.

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