Ingredients for Smoked Paprika Shrimp Poblano Polenta Red Pepper Agave Sauce
- 2 tablespoons olive oil
- Red Onion
- 1/4 cup agave nectar
- Red Bell Peppers
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 4 cups milk
- 1 teaspoon sea salt
- 1 cup polenta
- 2 tablespoons butter
- Manchego Cheese
- Fresh Corn Kernels
- Poblano Chiles
- Large Shrimp
- Paprika
- Black Pepper
- Chopped green onions, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoked Paprika Shrimp Poblano Polenta Red Pepper Agave Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoked Paprika Shrimp Poblano Polenta Red Pepper Agave Sauce
- **Roast the Peppers (Choose ONE method):**
- **Gas Stove-Top:** Cook 2 bell peppers and 1 poblano pepper directly over a medium-high gas flame, turning with tongs until blackened on all sides. Transfer to a paper bag, close, and let stand 15 minutes to cool. Peel, remove tops, ribs, and seeds.
- **Broiler:** Preheat broiler. Halve and core 2 bell peppers and 1 poblano pepper. Remove tops, ribs, and seeds. Place cut-side down on a baking sheet and broil for 5-7 minutes, or until skin blisters and blackens. Transfer to a paper bag, close, and let stand 15 minutes to cool. Peel, remove tops, ribs, and seeds.
- **Red Pepper-Agave Sauce:**
- Heat 1 tablespoon olive oil in a small skillet over medium heat.
- Add 1/2 cup chopped onion and cook, stirring, for 2 minutes until softened.
- Add 1/4 cup agave nectar and cook, stirring, 1 minute until onion starts to caramelize.
- In a blender, combine the roasted bell peppers, 1 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon tomato paste, and the onion mixture.
- Cover and puree until smooth.
- Transfer to a medium saucepan and bring to a boil over medium heat.
- Cook for 10-12 minutes, or until slightly thickened. Keep warm.
- **Poblano Polenta:**
- In a heavy 2-quart saucepan, bring 4 cups milk and 1 teaspoon sea salt to a simmer over medium heat.
- Whisk in 1 cup polenta gradually in a thin stream.
- Stir frequently and cook for 10 minutes.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in 2 tablespoons butter, 1/2 cup corn kernels, 1/2 cup shredded cheese (Monterey Jack or similar), and the roasted poblano pepper (finely chopped).
- Keep warm.
- **Smoked Paprika Shrimp:**
- Toss 1 pound shrimp with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add shrimp and cook, stirring, for 3 minutes, or until pink.
- **To Serve:**
- Spoon poblano polenta onto plates.
- Drizzle red pepper-agave sauce around the polenta.
- Arrange smoked paprika shrimp on the sauce.
- Sprinkle with chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
21g
Fat
45g
Carbs
9g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Snacks Seafood Vegetables American Southwestern United States Diabetic Dinner Party Grains Shrimp Dietary Spicy Northeastern United States Pasta Rice And Grains Shellfish Peppers Taste Mood Savory Presentation Served Hot 4 Hours Or Less
