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    You are in: Home / Recipes / Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce Recipe
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    Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce

    Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce. Photo by mary winecoff

    1/1 Photo of Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Manami's Note:

    This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)

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    Units: US | Metric


    • 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 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


    1. 1
    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
    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
    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.

    Ratings & Reviews:

    • on January 27, 2013


      This is a wonderful recipe. Easy to make and wonderful to eat! The manchego cheese is a little pricey in my area, so I substitute with a queso type cheese when I'm not entertaining guests. I'm so happy to have found this recipe. I was searching for recipes using poblano chilies since I grew them in my garden and had a bumper crop. I stumbled onto this jewel and I'm so glad I did!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2009


      Absolutely wonderful! I made some changes due to my family's diet restrictions but this is a quick and easy meal that looks like you slaved all day. I had a bunch of the red pepper sauce left but I just saved it for another dish. Thanks you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce

    Serving Size: 1 (2826 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 367.8
    Calories from Fat 181
    Total Fat 20.2 g
    Saturated Fat 9.1 g
    Cholesterol 131.9 mg
    Sodium 654.6 mg
    Total Carbohydrate 29.6 g
    Dietary Fiber 3.8 g
    Sugars 5.3 g
    Protein 19.3 g

    The following items or measurements are not included:

    agave nectar

    manchego cheese

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