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Shrimp Scampi with Quick Preserved Lemon and Fennel on Polenta

['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.']

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.
Spoon polenta onto plates. Top with shrimp and sauce.

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