The perfect match of Spanish smoked paprika and agave nectar brings sweet smoky heat to this vibrantly flavored and colored dish.
For the Red Pepper-Agave Sauce, heat oil in small skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minute or until onion starts to caramelize. Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon bell pepper mixture into medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm
For the Poblano Polenta, bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat. Whisking constantly, add polenta in thin stream. Stirring frequently, cook 10 minute. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir in butter, cheese, corn and chile until well mixed. Keep warm
For the Smoked Paprika Shrimp, toss shrimp with 1 tablespoon of the oil. Sprinkle with smoked paprika, sea salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink
To serve, spoon Poblano Polenta onto each plate. Drizzle Red Pepper-Agave Sauce around polenta. Arrange Smoked Paprika Shrimp on sauce. Sprinkle with green onions
Test Kitchen Tips:
•To roast the bell peppers and the poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
•To roast the bell peppers and the poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
•Substitute the red bell peppers for 1 jar (12 to 13 ounces) roasted red peppers, drained.
•Substitute the poblano chile with 1 tablespoon chopped drained pickled jalapeño pepper.