Shrimp Scampi with Preserved Lemon and Fennel on Polenta, Romaine Salad with Anchovies and Parmesan

by Jennifer

This recipe, adapted from Bon Appetit, serves 4 – 6.  Serve with Romaine Salad with Anchovies and Parmesan.

Polenta:

  • 4 1/2 8-oz. bottles clam juice
  • 2 1/4 cups water
  • 3/4 cup heavy cream
  • 1 1/2 cups polenta (coarse cornmeal)
  • 3/4 tsp hot sauce
  • salt and freshly ground black pepper to taste

Shrimp Scampi:

  • 3 TBS extra-virgin olive oil
  • 2 lbs. large shrimp, cleaned
  • coarse salt, freshly ground black pepper
  • 1 bulb fennel, finely chopped
  • 1 cup chopped, seeded tomato
  • 1/3 cup chopped shallots
  • 2 TBS chopped preserved lemon
  • 1 large garlic clove, chopped
  • 1/2 cup heavy cream
For the polenta:
Combine clam juice, water and cream in a large pot and bring to a boil over medium-high heat.
Slowly add the cornmeal, whisking, and cook over medium-low heat, whisking constantly, for 15 minutes.
Whisk in hot sauce, salt and pepper to taste, then remove from burner, cover, and keep warm until scampi is finished.  (Add a little water before serving if it gets too thick.)

For shrimp scampi:

Heat oil in a large skillet over medium-high heat.  Add shrimp, season with coarse salt and pepper to taste, and cook, stirring once, for about 2 minutes, or until the shrimp begin to turn opaque.  Transfer shrimp to a plate.

Add the fennel through garlic to the skillet and cook over medium heat, stirring occasionally, until the fennel is tender, about 4 minutes.

Add cream, bring to a boil, and

stir in shrimp, tossing to coat, just until the shrimp is cooked through, about 1 minute.  Divide polenta among plates and top with scampi.

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Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

By Jennifer

Romaine Salad with Grilled Salmon and Lemon-Parmesan Dressing, Crusty Whole-Grain Rolls

This is my adaptation of a Cooking Light recipe;  feel free to substitute grilled chicken breast or grilled shrimp for the salmon.

  • 1 lb. salmon, preferably wild and with skin-on
  • 1 large head Romaine lettuce, torn into bite-size pieces, washed and spun-dry
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 TBS fresh lemon juice
  • 1 TBS extra-virgin olive oil
  • 1 TBS Dijon mustard
  • 1/8 tsp. salt
  • freshly ground black pepper
  • 1/3 cup sun-dried tomatoes in oil, drained well
  • 1 small can sliced black olives, drained

Salmon on the grill

Prepare grill;  grill salmon until just cooked through, about 10 minutes depending on the thickness.

Salmon’s finished

Remove from grill and set aside.

Whisking the dressing

In a small bowl whisk together the lemon juice, olive oil, mustard, salt and pepper.

In a large salad bowl toss the lettuce, cheese, sun-dried tomatoes and olives.  Add the dressing and toss again.  Serve with whole-grain rolls.

Salad is ready