Shrimp Scampi With Preserved Lemon And Polenta - cooking recipe

Ingredients

Polenta
4.5 (8 ounce) bottles clam juice (4 1/2 cups) or 36 ounces vegetable stock (4 1/2 cups)
2 1/4 cups water
3/4 cup heavy whipping cream
1 1/2 cups polenta (coarse cornmeal) or 1 1/2 cups yellow cornmeal
3/4 teaspoon hot pepper sauce
kosher salt
Scampi
2 tablespoons olive oil
12 extra-large shrimp, peeled deveined butterflied, flattened
kosher salt & freshly ground black pepper
1 cup fennel, finely chopped
1/2 cup plum tomato, finely chopped
1/3 cup shallot, minced
4 teaspoons preserved lemons (Quick Preserved Lemon)
1 large garlic clove, minced
1/4 cup Pernod (or other anise-flavored liqueur) or 1/4 cup dry white wine
1/2 cup heavy whipping cream

Preparation

In a large saucepan, bring clam juice, water, and cream to a boil over medium high heat; gradually whisk in polenta.
Reduce heat and simmer polenta until thick and tender, stirring constantly, 15 to 20 minutes (halve the time if using cornmeal).
Stir in hot pepper sauce and season with salt and pepper; cover and keep warm (if it becomes too firm stir in warm water and stir over low heat).
Heat oil in a large skillet over medium high heat; season shrimp with salt and pepper and add to skillet.
Sear about one minute per side, then remove to a plate (will not be cooked through).
To the skillet, add fennel, tomatoes, shallot, preserved lemon, and garlic.
Saute until fennel is tender, about 4 minutes.
Add Pernod, or wine, and boil one minute; add cream boil one minute.
Return shrimp to skillet, toss until opaque in center, about one minute.
To serve: spoon polenta onto plates, top with shrimp and sauce.