Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring clam juice, 2 1/4 cups water, and cream to boil in heavy large saucepan over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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).
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.