Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

Name: Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams 1/2 8-ounce bottles clam juice; 4 servings Coarse kosher salt; 237 milliliters finely chopped fresh fennel; 118 milliliters heavy whipping cream; 2 Tbsps extra-virgin olive oil; 1 teaspoons hot pepper sauce; 59 milliliters Pernod or other anise-flavored liqueur; 118 milliliters finely chopped plum tomatoes; 355 milliliters polenta (coarse cornmeal); 79 milliliters minced shallots; 12 extra larges 12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened; 532 milliliters (or more) water

The recipe Shrimp Scampi with Quick Preserved Lemon and Fennel on Polentan is ready in about 1 hour and 10 minutes and is definitely an amazing gluten free and pescatarian option for lovers of Mediterranean food. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 19g of fat, and a total of 534 calories. Head to the store and pick up plum tomatoes, water, heavy whipping cream, and a few other things to make it today.

Instructions

Bring clam juice, 2 1/4 cups water,and cream to boil in heavy large saucepanover medium-high heat. Gradually whiskin polenta. Reduce heat to medium-low.Simmer polenta until thick and tender,stirring constantly, 15 to 20 minutes.

Ingredients you will need

Clam Juice

Polenta

Cream

Water

Add hotpepper sauce; season with salt and freshlyground pepper. Cover to keep warm (ifpolenta becomes firm, add 1/3 cup water andstir over low heat to loosen and rewarm).

Ingredients you will need

Pepper

Sauce

Water

Salt

Heat oil in large skillet overmedium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle shrimp on1 side with coarse salt and pepper.

Ingredients you will need

Salt And Pepper

Shrimp

Addto skillet; sear 1 minute per side.

Equipment you will use

Frying Pan

Transfershrimp to plate.

Add fennel, tomatoes,shallots, preserved lemon, and garlic. Sautéuntil fennel is tender, about 4 minutes.

Ingredients you will need

Preserved Lemon

Shallot

Tomato

Fennel

Garlic

AddPernod; boil 1 minute.

Add cream; boil1 minute. Return shrimp to skillet. Toss untiljust opaque in center, about 1 minute.

Ingredients you will need

Shrimp

Cream

Equipment you will use

Frying Pan

Spoon polenta onto plates. Top withshrimp and sauce.

Ingredients you will need

Polenta

Sauce

Equipment

Frying Pan

Ingredients

Servings:

680grams

1/2 8-ounce bottles clam juice 4servings

Coarse kosher salt 237milliliters

finely chopped fresh fennel 118milliliters

heavy whipping cream 2Tbsps

extra-virgin olive oil 1teaspoons

hot pepper sauce 59milliliters

Pernod or other anise-flavored liqueur 118milliliters

finely chopped plum tomatoes 355milliliters

polenta (coarse cornmeal)79milliliters

minced shallots 12extra larges

12 uncooked extra-large shrimp (8 to 10 per pound), peeled, deveined, butterflied, flattened 532milliliters

(or more) water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try St. Michael-Eppan Anger Pinot Grigio. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 23 dollars per bottle.