Introduction
Welcome to our Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta. This delightful dish brings together the freshness of fennel, the tanginess of preserved lemons, and the creaminess of polenta for a symphony of flavors that’s as comforting as it is exquisite.
Tips for this recipe
To ensure your Shrimp Scampi turns out perfectly tender and flavorful, pay attention to the following tips: pre-cook the shrimp just enough to firm them up without overcooking; finely chop all ingredients beforehand to save time during cooking; don’t skimp on the quality of your polenta for that authentic creamy texture.
Why you will love this recipe
This Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta is more than just a meal; it’s an experience. The marriage of unique ingredients like preserved lemons and fresh fennel creates depth, while the polenta provides a comforting base that pairs well with all elements of this dish. It’s a celebration of flavors that you can enjoy any time of year!
Ingredients
4 1/2 8-ounce bottles clam juice
2 1/4 cups 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, peeled, deveined, butterflied, flattened
1 cup finely chopped fresh fennel
1/2 cup plum tomatoes, finely chopped
1/3 cup shallots, minced
4 teaspoons Quick-Preserved Lemon
1/4 cup Pernod or other anise-flavored liqueur
1/2 cup heavy whipping cream
Ingredient Info: Polenta can be sourced at supermarkets, natural food stores, and Italian markets. Substitute with yellow cornmeal if necessary but adjust the cooking time accordingly.
Adviced equipments
– Electric Mixer: Ideal for mixing polenta and preparing various doughs.
– Blender: Useful for pureeing preserved lemons or making fennel sauce.
– Food Processor: Great for chopping garlic, onions, or herbs quickly.
– Citrus Juicer: For juicing lemons if needed.
– Digital Thermometer: Useful to ensure seafood is cooked properly (though not mandatory based on the recipe provided).
– Colander: Needed for draining shrimp or rinsing fennel after cutting.
– Pasta Roller and Cutter Set (if making polenta from scratch)
– Cast Iron Skillet (alternative option if a non-stick skillet is not available, though optional).
