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Shrimp Scampi with Quick-Preserved Lemon and Fennel on Polenta


Shrimp Scampi with Quick-Preserved Lemon and Fennel on Polenta Recipe

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
  • 4 teaspoons chopped Quick-Preserved Lemon (click for recipe)
  • 1 large garlic clove, finely chopped
  • 1/4 cup Pernod or other anise-flavored liqueur
  • 1/2 cup heavy whipping cream
Directions:
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