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.
GARLICKY LEMONY SHRIMP SCAMPI
An Italian-American classic, these garlicky and wine-bathed beauties can be prepared quickly in your kitchen. Many cooks serve them over pasta or with a side of crusty bread, and either would make a great meal. Don't skimp on the shrimp size: use at least 21 to 25 (shrimp per pound [454 g]) or even jumbos (10 to 15 shrimp per pound [454 g]) because small shrimp cook too fast and don't have that plump, crisp texture. The key to this dish is to get that pan smoking hot before you start and to work fast. Mise en place is important, so have all your items prepped to keep up with the speed of the heat.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 1 to 2 minutes. You want the pan hot but not smoking hot; you can add a few drops of water to see if they sear and evaporate immediately. Swirl in the butter and olive oil until the butter melts and the pan smokes lightly. Toss in the garlic and cook, stirring, for about 30 seconds, or until fragrant. Carefully pour in the wine and cook, swirling, until reduced by half, 30 seconds to 1 minute. Season with salt, red pepper flakes and black pepper.
- Add the shrimp, constantly tossing until they just turn from translucent to slightly opaque or pink, 2 to 4 minutes, depending on the size. Add the lemon juice and parsley. Remove from the heat and serve immediately.
FRENCH SCAMPI
Make and share this French Scampi recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 29m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean the shrimp by peeling, remove the vein and cut the shrimp in half lengthwise.
- Season with salt and pepper and pass through flour lightly.
- Preheat frying pan with butter and oil at high heat.
- Sauté the shrimp fast so they brown slightly.
- Add garlic very quickly and throw away excess butter.
- Don't worry about losing some garlic.
- Away from fire, mix in sweet basil and Pernod then flambé.
- Add the cream and reduce.
- Check seasoning.
- Serve right away.
Nutrition Facts : Calories 528.4, Fat 46.8, SaturatedFat 25.5, Cholesterol 352.2, Sodium 321.4, Carbohydrate 2.6, Sugar 0.1, Protein 24.9
More about "shrimp scampi with quick preserved lemon and fennel on polenta recipes"
SHRIMP SCAMPI WITH QUICK-PRESERVED LEMON AND FENNEL …
From bonappetit.com
- 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).
- 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.
SHRIMP SCAMPI ON POLENTA — SAM THE COOKING GUY
From thecookingguy.com
LEMON GARLIC SHRIMP SCAMPI - THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE SHRIMP SCAMPI - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
EASY LEMON GARLIC SHRIMP SCAMPI RECIPE - EATING ON A …
From eatingonadime.com
BEST SHRIMP SCAMPI WITH CREAMY POLENTA RECIPE-HOW …
From delish.com
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON …
From pinterest.co.uk
SHRIMP SCAMPI WITH QUICK-PRESERVED LEMON AND FENNEL ON POLENTA
From gh.sonuniigaam.in
SHRIMP AND FENNEL OVER POLENTA RECIPE | MYRECIPES
From myrecipes.com
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA
From mastercook.com
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA
From mealplannerpro.com
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON POLENTA
From mealplannerpro.com
LEMON GARLIC SHRIMP OVER CREAMY POLENTA - BITE YOUR CRAVINGS
From biteyourcravings.com
SHRIMP SCAMPI WITH QUICK PRESERVED LEMON AND FENNEL ON …
From pinterest.com
RECIPES/SHRIMP-SCAMPI-WITH-QUICK-PRESERVED-LEMON-AND-FENNEL …
From github.com
SHRIMP SCAMPI WITH QUICK-PRESERVED LEMON AND FENNEL ON POLENTA …
From eatyourbooks.com
SHRIMP SCAMPI AND GRITS POLENTA RECIPE | QUAKER OATS
From quakeroats.com
SHRIMP SCAMPI WITH QUICK-PRESERVED LEMON AND FENNEL ON POLENTA
From pinterest.com
LEMON GARLIC SHRIMP SCAMPI RECIPE - RECIPES.NET
From recipes.net
SHRIMP SCAMPI WITH PERNOD AND FENNEL FRONDS - THE SPLENDID TABLE
From splendidtable.org
EASY SHRIMP SCAMPI | DISHES DELISH
From dishesdelish.com
SHRIMP SCAMPI WITH PRESERVED LEMON AND POLENTA - PLAIN.RECIPES
From plain.recipes
SHRIMP SCAMPI WITH QUICK-PRESERVED LEMON AND FENNEL ON POLENTA
From gm.sonuniigaam.in
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love