Smoked Paprika Shrimp/poblano Polenta/red Pepper-agave Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 3 tablespoons agave nectar (we used honey) or 3 tablespoons 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
• 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
• 1/4 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
• 1/2 teaspoon mccormick gourmet collection sicilian sea salt
• 1/2 teaspoon mccormick gourmet collection black pepper, coarse grind
• 2 green onions, thinly sliced

Recipe

• 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. 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 **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.