SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA

Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta image

Yield Makes 4 servings

Number Of Ingredients 17

Polenta:
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
Scampi:
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.

Steps:

For 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.

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