Yami Guru's Creative Vortex

Here’s what’s cooking at my house: Smoked Paprika Shrimp with Poblano Polenta and Red Peper-Agave Sauce

Servings: 4

Red Pepper-Agave Sauce Ingredients:

•  1 tablespoon olive oil
• 1/4 cup chopped red onion
• 3 tablespoons agave nectar or honey
• 1 jar (12-13 oz.) roasted red peppers, drained
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste

Smoked Paprika Shrimp Ingredients:

•  1 pound large shrimp, peeled and deveined

• 2 tablespoon olive oil, divided

• 2 teaspoons smoked paprika

• 1/2 teaspoon sea salt

• 1/2 teaspoon of coarse grind black pepper

• 2 green onions, thinly sliced

Directions:

1. Heat 1 tablespoon oil in small skillet on medium heat. Add onion; cook and stir 2 minutes or until softened. Add agave nectar; cook and stir 1 minutes or until onion starts to caramelize. Place peppers, stock cream, tomato paste, and onion mixture in food processor; cover.  Puree until smooth. Spoon into medium saucepan. Bring to boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened.  Keep warm.
2. Toss shrimp with 1 tablespoon 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.
3. Spoon Poblano Polenta onto each plate. Drizzle sauce around polenta.  Arrange shrimp on polenta.  Sprinkle with green onions.

Poblano Polenta Ingredients:

• 1 quart (4 cups) milk 

• 1 teaspoon sea salt

• 1 cup polenta

• 2 tablespoon butter

• 1 cup shredded Manchego cheese

• 1 cup fresh or thawed frozen corn kernels

• 1/4 cup finely chopped roasted Poblano chile

Directions:

From Food & Wine / June 2009