Ingredients
- Red Pepper – Agave Sauce:
- 1 Tbsp. olive oil
- 1/4 cup chopped red onion
- 3 Tbsp. agave nectar or honey (I used honey)
- 1 jar (12 – 13 oz.) roasted red peppers, drained
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 Tbsp. tomato paste
- Smoked Paprika Shrimp:
- 1 lb. large shrimp, peeled and deveined
- 2 Tbsp. olive oil, divided
- 2 tsp. McCormick’s Gourmet Collection Smoked Paprika
- 1/2 tsp. McCormick Gourmet Collection Sicilian Sea Salt
- 1/2 tsp. coarse grind black pepper
- 2 green onions, thinly sliced for garnish
- Poblano Polenta:
- 1 quart (4 cups) milk
- 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
- 1 cup polenta
- 2 tablespoons butter
- 1 cup shredded Manchego cheese
- 1 cup fresh or thawed frozen corn kernels
- 1/4 cup finely chopped roasted Poblano chile
Preparation
Step 1
Red Pepper Sauce:
Heat 1 Tbls. oil in small skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar (or honey); cook and stir 1 minute or until onion starts to caramelize. Place peppers, stock, cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon into medium saucepan. Bring to a boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm.
Polenta
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, corn, cheese and chile until well mixed. Keep warm. (As I said before, quick cooking polenta works just fine with this. Just follow cooking time on the package.)
Shrimp
Toss shrimp with 1 Tbsp. 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. (Or, grill, works great)
Spoon polenta onto each plate. Drizzle sauce around polenta. Arrange shrimp on polenta. Sprinkle with green onions.