Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce
appetizer

Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce

The perfect match of Spanish smoked paprika and agave nectar brings sweet smoky heat to this vibrantly flavored and colored dish.
  • 45m

    prep time

  • 1h

    Cook Time

  • 416

    Calories

  • 20

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

4

Servings

Red Pepper-Agave Sauce

Poblano Polenta

  • 1 quart (4 cups) milk
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 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

Instructions

  • 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

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!