Name: Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta
Cook time: 1 hour 10 minutes
Total time: 1 hour 10 minutes
Yield: Makes 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; 1/4 cup Pernod or other anise-flavored liqueur; 1/2 cup heavy whipping cream; Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

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Shrimp Scampi with Quick Preserved Lemon and Fennel on PolentaJosé Picayo

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.

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