Name: Shrimp Scampi with Quick-Preserved Lemon and Fennel on Polenta
Prep time: 1 minutes
Total time: 1 minutes
Yield: 4 Servings
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

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