Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup heavy whipping cream
- 2 tablespoons extra-virgin olive oil
- coarse kosher salt
- 3/4 cup heavy whipping cream
- 3/4 teaspoon hot pepper sauce
- Carbohydrate 62 g(21%)
- Cholesterol 136 mg(45%)
- Fat 36 g(55%)
- Fiber 4 g(15%)
- Protein 27 g(55%)
- Saturated Fat 18 g(92%)
- Sodium 1931 mg(80%)
- Calories 702
PreparationFor polenta: 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). For scampi: 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. Spoon polenta onto plates. Top with shrimp and sauce.
PreparationFor polenta: 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). For scampi: 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. Spoon polenta onto plates. Top with shrimp and sauce.
