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

Ingredients

RED PEPPER AGAVE SAUCE

• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 3 tablespoons agave nectar or honey (we used honey)
• 1 1/2 lbs red bell peppers, roasted (we prefer fresh-roasted) or

  1 (12-13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted)

• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste

POBLANO POLENTA

• 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 thawed frozen corn kernels
• 1/4 cup finely chopped fresh-roasted poblano chile or 1 tablespoon chopped drained pickled jalapeno pepper

SMOKED PAPRIKA SHRIMP

• 1 lb large shrimp, peeled and deveined (21 to 25 count)
• 2 tablespoons olive oil, divided
• 2 teaspoons mccormick gourmet collection paprika, Smoked
• 1/2 teaspoon mccormick gourmet collection sicilian sea salt
• 1/2 teaspoon mccormick gourmet collection black pepper, Coarse Grind
• 2 green onions, thinly sliced

Directions

1. 1

   FOR THE RED PEPPER-AGAVE SAUCE:

2. 2

   Heat oil in small skillet on medium heat.

3. 3

   Add onion; cook and stir 2 minutes or until softened.

4. 4

   Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.

5. 5

   Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.

6. 6

   Puree until smooth.

7. 7

   Spoon bell pepper mixture into medium saucepan.

8. 8

   Bring to boil on medium heat.

9. 9

   Cook 10 to 12 minutes or until sauce is slightly thickened.

10. 10

    Keep warm.

11. 11

    FOR THE POBLANO POLENTA:.

12. 12

    Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.

13. 13

    Stirring frequently, cook 10 minute.

14. 14

    Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

15. 15

    Remove from heat & stir in butter, corn, cheese and chile until well mixed.

16. 16

    Keep warm.

17. 17

    FOR THE SMOKED PAPRIKA SHRIMP:.

18. 18

    Toss shrimp with 1 tablespoon of the oil.

19. 19

    Sprinkle with smoked paprika, sea salt and pepper.

20. 20

    Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.

21. 21

    Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.

22. 22

    TO SERVE:.

23. 23

    Spoon Poblano Polenta onto each plate.

24. 24

    Drizzle Red Pepper-Agave Sauce around polenta.

25. 25

    Arrange Smoked Paprika Shrimp on sauce.

26. 26

    Sprinkle with green onions.

27. 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. 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.

28. 28

    **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.