The perfect match of Spanish smoked paprika and agave nectar brings sweet smoky heat to this vibrantly flavored and colored dish.
45m
PREP TIME
1hr
COOK TIME
416
CALORIES
20
INGREDIENTS
Servings: 4
Ingredients
- Red Pepper-Agave Sauce
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
-
3
tablespoons
agave nectar
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Substitutions available
/ honey
- 1 1/2 pounds red bell peppers, roasted
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- Poblano Polenta
- 1 quart (4 cups) milk
- 1 teaspoon McCormick® Sea Salt Grinder
- 1 cup polenta
- 1 cup shredded Manchego cheese
- 2 tablespoons butter
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely chopped roasted poblano chile
- Smoked Paprika Shrimp
- 1 pound (21 to 25 count) large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 2 green onions, thinly sliced
INSTRUCTIONS
- 1 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
- 2 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
- 3 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
- 4 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
