Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 4 |
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L'Albatros brings a taste of France to Cleveland's University Circle neighborhood. Cassoulet, bouillabaisseand even escargotsshow up on the menu. But the restaurant also dabbles in other regions of the world. There are pizzas, a burger, and this delicious take on shrimp scampi, an American classic. 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 |
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. |
Directions:
1. 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).
2. 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.
3. Spoon polenta onto plates. Top with shrimp and sauce.
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