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Active Time
1 hour 10 minutes
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Total Time
1 hour 10 minutes
L'Albatros brings a taste of France to Cleveland's University Circle neighborhood. Cassoulet, bouillabaisse—and even escargots—show up on the menu. But the restaurant also dabbles in other regions of the world. There are pizzas, a burger, and this delicious take on shrimp scampi, an American classic.
Ingredients
Makes 4 servings
Polenta:
Scampi:
For polenta:
Step 1
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:
Step 2
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.
Step 3
Spoon polenta onto plates. Top with shrimp and sauce.
How would you rate Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta?
Leave a Review
Reviews (8)
Back to TopI only used this as a jumping off point for dinner tonight. However, it was delicious! Definitely use preserved lemons; it makes the dish! I made creamy polenta with thyme and Parmesan. For the scampi, I sautéed shallot and garlic in butter and EVOO , then added preserved lemon and some of the brine, added more fresh squeezed lemon, rice wine vinegar (didn’t have wine on hand, and I like the lighter flavor of rice wine vinegar for this dish rather than apple cider vinegar), also a bit of veggie stock. Reduce for a bit, then added the shrimp and a sprinkle of salt. I plated the polenta with the scampi and simple roasted broccolini. YUM!
Lulu’s Small Batch
Henderson, NV
2/13/2021
This was a lovely dish. I made some small modifications - I forgot the hot sauce in my polenta - oops - and used canned tomatoes. The fennel sauce seemed a little dull even with the lemon, so I added some of the sauce from the tomatoes. This was a rich polenta and light Mediterranean shrimp dish that I would gladly make again.
alen
Cleveland
3/10/2014
With very limited time, I sautéed mixed baby greens (kale, chard, spinach) with garlic and shallot and a bit of cream. Topped the greens with this Shrimp Scampi with Preserved Lemon. I didn't have fennel, but I used tarragon and parsley. It went really fast and was super healthy. I think this is a great quick weeknight dinner and would work for guests as well. Next time I hope to have the time for the polenta.
Anonymous
San Francisco Bay Area
6/14/2013
I made this as a quick Friday night meal. It was easy to prepare and so delicious.I sustituted cognac for the anisette. The polenta was outstanding!
Penucha
2/2/2013
I expected this to be better given the Pernod. I wouldn't make it again, because there are too many other great sounding shrimp dishes to try.
Anonymous
New York City
12/5/2010
I have made this twice in the last week! Once with my sister, then for my husband, he raved about it. I did not put the liquor in it as I didn't have any and it tasted great!
spoonrest
10/3/2010
this was an unexpected delight and came together at the very end. i am NOT a fan of anise, so i cut the liquor in half. the result was a hint of anise, but it highlighted the shrimp. i used instant polenta with the liquid proportions from this recipe - this was incorrect. i should have maintained the liquid proportions from the polenta instructions. however, my guests raved, so i will be making it as they requested again.
Anonymous
austin, tx
9/7/2010
Outstanding recipe. Substituted scallops for the shirmp - worked like a dream. Simple and superb. (left over Polenta worked well on the grill the next day - BONUS)
joeln
Lexington, MA
9/7/2010
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