SMOKED PAPRIKA SHRIMP WITH POBLANO POLENTA AND RED PEPPER AGAVE SAUCE

By SAEGERMA

Ingredients

• RED PEPPER AGAVE SAUCE
• 1 TBL OLIVE OIL
• 1/4 CUP CHOPPED RED ONION
• 3 TBL AGAVE NECTAR OR HONEY
• 1 JAR ROASTED RED PEPPERS DRAINED
• 1/2 CUP CHICKEN STOCK
• 1/2 CUP HEAVY CREAM
• 1 TBL TOMATO PASTE
• SHRIMP
• 1 LB LARGE SHRIMP PEELED & DEVAINED
• 2 TBL OLIVE OIL
• 2 TEAS SMOKED PAPRIKA
• 1/2 TEAS SEA SALT
• 1/2 TEAS BLACK PEPPER
• 2 GREEN ONIONS THINLY SLIHCED

Preparation

Step 1

HEAT 1 TBL OIL IN SMALL SKILLET ON MED HEAT ADD ONION COOK & STIR 2 MIN OR UNTIL SOFTENED ADD AGAVE COOK & STIR 1 MIN OR UNTIL ONION BEGINS TO CARMELIZE PLACE PEPPERS STOCK CREAM TOMATO PASTE AND ONION MIXTURE IN FOOD PROCESSOR AND PUREE UNTIL SMOOTH ADD TO SAUSEPAN AND BRING TO BOIL ON MED HEAT COOK 10 -12 MIN OR UNTIL SAUCE IS SLIGHTLY THICKENED
TOSS SHRIMP WITH 1 TBL OIL SPRINKLE WITH PAPRIKA SALT & PEPPER HEAT REMAINING 1 TBL OIL IN LARGE NON-STCK SKILLET ADD SHRIMP COOK & STIR 3 MIN OR UNTIL SHRIMP TURNS PINK
SPOON PABLANO POLENTA ON PLATE SPOON SAUCE AROUND PLATE & P-LACE SHRIMP ON TOP FIND POLENTA RECIPE AT MCCORMACKGOURMET.COM