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

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


  • 20



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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


  • 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)



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