Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce

Recipe by Manami
READY IN: 1hr 45mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE RED PEPPER-AGAVE SAUCE:
  • Heat oil in small skillet on medium heat.
  • Add onion; cook and stir 2 minutes or until softened.
  • Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
  • Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
  • Puree until smooth.
  • Spoon bell pepper mixture into medium saucepan.
  • Bring to boil on medium heat.
  • Cook 10 to 12 minutes or until sauce is slightly thickened.
  • Keep warm.
  • 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.
  • FOR THE SMOKED PAPRIKA SHRIMP:
  • Toss shrimp with 1 tablespoon of the 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.
  • TO SERVE:
  • Spoon Poblano Polenta onto each plate.
  • Drizzle Red Pepper-Agave Sauce around polenta.
  • Arrange Smoked Paprika Shrimp on sauce.
  • Sprinkle with green onions.
  • *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.
  • **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.
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