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.
Recipe information
Total Time
1 hour 10 minutes
Yield
Makes 4 servings
Ingredients
Polenta:
Scampi:
Preparation
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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
39 Polenta Recipes for Creamy (or Crispy) and Delicious Comfort Food
Savory or sweet, creamy or crisp, there are so many extraordinary ways to make polenta.Add Preserved Lemon To Everything
Brighten your recipes with the funky fresh flavor of preserved citrus.
