SHRIMP SCAMPI WITH PRESERVED LEMON AND POLENTA
This scampi is reminiscent of the Southern dish Shrimp and Grits, but cooked in the French manner. The recipe comes from L'Albatros in Cleveland, Ohio and featured in "Bon Appetit" magazine.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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
Categories Milk/Cream Tomato High Fiber Backyard BBQ Dinner Cornmeal Shrimp Fennel Grill Grill/Barbecue Lemon Juice Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
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
Truly delicious seafood/pasta dish that is nearly impossible to mess up & a great stand by for rushed dinners.
Provided by Ann B
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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- 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).
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