Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

Ingredients

• •4½ bottles clam juice
• •2¼ cups water
• •¾ cup heavy whipping cream
• •1½ cups polenta
• •¾ teaspoon hot pepper sauce
• •1 to taste coarse kosher salt
• •2 tablespoons extra-virgin olive oil
• •12 pieces uncooked extra-large shrimp
• •1 cup fresh fennel
• •½ cup plum tomatoes
• •⅓ cup shallots
• •4 teaspoons Quick-Preserved Lemon
• •¼ cup Pernod
• •½ cup heavy whipping cream
• •Ingredient Info
• •cooking note

Cooking Instructions

1. 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).

   20 min

2. 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.

   8 min

3. 3.

   Spoon polenta onto plates. Top with shrimp and sauce.

   2 min