Best Shrimp Scampi With Preserved Lemon And Polenta Recipes

Shrimp Scampi With Preserved Lemon and Polenta image

Provided by threeovens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

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
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

Steps:

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.

Nutrition Facts : Calories 715, Fat 38, SaturatedFat 18.6, Cholesterol 229.6, Sodium 1132.3, Carbohydrate 70.9, Fiber 5.3, Sugar 9.4, Protein 24.7

Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta image

Yield Makes 4 servings

Number Of Ingredients 17

Polenta:
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
Scampi:
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
4 teaspoons chopped Quick-Preserved Lemon
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.

Steps:

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).
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.
Spoon polenta onto plates. Top with shrimp and sauce.

15 Minute Shrimp Scampi image

Provided by Ann B

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
1 large onion, chopped fine or processed
6 cloves garlic, crushed
1 cup white wine (nearly any kind, just not overly sweet)
6 tablespoons butter
1 lb precooked jumbo frozen shrimp, thawed
salt & pepper
1 package angel hair pasta

Steps:

start salted water boiling for pasta.
heat olive oil.
saute garlic& onions over high heat till onions start to turn clear.
add wine, turn to medium heat& reduce for 5 minutes (alcohol smell will be gone) add shrimp till warmed through (start to curl up).
stir in butter till melted.
turn heat to lo/warm.
salt& pepper to taste.
cover till pasta is ready (2-3 minutes for angel hair to cook).
serve together.