Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce Recipe

Name: Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; ¼ cup chopped red onion; 3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey); 1 12 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted); ½ cup chicken stock; ½ cup heavy cream; 1 tablespoon tomato paste; 1 quart milk; 1 teaspoon mccormick gourmet collection sicilian sea salt; 1 cup polenta; 2 tablespoons butter; 1 cup shredded manchego cheese; 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels; ¼ cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno pepper; 1 lb large shrimp, peeled and deveined (21 to 25 count); 2 tablespoons olive oil, divided; 2 teaspoons mccormick gourmet collection paprika, Smoked; ½ teaspoon mccormick gourmet collection sicilian sea salt; ½ teaspoon mccormick gourmet collection black pepper, Coarse Grind; 2 green onions, thinly sliced

Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce – a delicious recipe with olive oil, red onion, honey, red bell peppers, chicken, heavy cream. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 tablespoon olive oil
¼ cup chopped red onion
3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey)
1 12 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted)
½ cup chicken stock
½ cup heavy cream
1 tablespoon tomato paste
1 quart milk
1 teaspoon mccormick gourmet collection sicilian sea salt
1 cup polenta
2 tablespoons butter
1 cup shredded manchego cheese
1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
¼ cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno pepper
1 lb large shrimp, peeled and deveined (21 to 25 count)
2 tablespoons olive oil, divided
2 teaspoons mccormick gourmet collection paprika, Smoked
½ teaspoon mccormick gourmet collection sicilian sea salt
½ teaspoon mccormick gourmet collection black pepper, Coarse Grind
2 green onions, thinly sliced

1
FOR THE RED PEPPER-AGAVE SAUCE:
2
Heat oil in small skillet on medium heat.
3
Add onion; cook and stir 2 minutes or until softened.
4
Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
5
Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
6
Puree until smooth.
7
Spoon bell pepper mixture into medium saucepan.
8
Bring to boil on medium heat.
9
Cook 10 to 12 minutes or until sauce is slightly thickened.
10
Keep warm.
11
FOR THE POBLANO POLENTA:.
12
Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
13
Stirring frequently, cook 10 minute.
14
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
15
Remove from heat & stir in butter, corn, cheese and chile until well mixed.
16
Keep warm.
17
FOR THE SMOKED PAPRIKA SHRIMP:.
18
Toss shrimp with 1 tablespoon of the oil.
19
Sprinkle with smoked paprika, sea salt and pepper.
20
Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
21
Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
22
TO SERVE:.
23
Spoon Poblano Polenta onto each plate.
24
Drizzle Red Pepper-Agave Sauce around polenta.
25
Arrange Smoked Paprika Shrimp on sauce.
26
Sprinkle with green onions.
27
*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.
28
Transfer peppers and chile to a paper bag.
29
Close bag.
30
Let stand 15 minutes or until peppers are cool enough to handle.
31
Peel off blackened skin.
32
Remove tops, ribs and seeds.
33
**To roast the bell peppers and the Poblano chile under the broiler, preheat broiler.
34
Halve and core the peppers.
35
Remove the tops, ribs and seeds.
36
Place the pepper halves on a baking sheet, cut-side down.
37
Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface.
38
Transfer to a paper bag.
39
Close bag.
40
Let stand 15 minutes or until peppers are cool enough to handle.
41
Peel off blackened skin.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, ¼ cup chopped red onion, 3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey), 1 12 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted), and more.

Yes, Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
675 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Simply Potatoes, Vegetables & Shrimp Fettuccine
Shrimp Creole
Sauteed Shrimp Cocktail
Bayou Spicy Boiled ShrimpA Southern Staple.