Best 2 Smoked Paprika Shrimppoblano Polentared Pepper Agave Sauce Recipes
Smoked paprika shrimp poblano polenta red pepper agave sauce is an incredibly flavorful dish that combines the smokiness of smoked paprika, the spiciness of poblano peppers, the creaminess of polenta, the sweetness of red peppers, and the tanginess of agave sauce. This hearty and satisfying meal is perfect for a cozy dinner at home or a special occasion. With its vibrant colors and bold flavors, this dish is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE
This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 8 appetizers
Number Of Ingredients 20
Steps:
- 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.
SMOKED PAPRIKA-HOMEMADE
After extreme frustration at the lack of stock and high prices of smoked paprika I took matters into my own hands. This works like a charm, and you end up with 18 oz, or 1.22 pounds of the stuff. I used 3.5 oz of Wright's Hickory Liquid Smoke at a $1.29 a bottle, and Spanish Style Paprika, $4.29 for 18 oz.
Provided by Diana Adcock
Categories Easy
Time P1DT5m
Yield 1 1/8 Pounds
Number Of Ingredients 2
Steps:
- In a large bowl slowly whisk together the paprika and liquid smoke.
- When totaly incorporated-NO lumps-spread out on a foil lined cookie sheet to dry overnight.
- Or.
- Line a deep sided metal pan with foil and when your done grilling place in grill on top grates for about 2 hours-this is what I did and wow-amazing smell! I used a whisk to stir every 30 minutes.
- When completly dry/cool place in food processor-small batches and pulse to remove any small clumps.
- Pour back into your Paprika bottle, use at will.
- 24 hour "cooking time" is the max dry time you will need-depending on the humidity in your house.
Nutrition Facts : Calories 1327, Fat 59.5, SaturatedFat 9.6, Sodium 156.1, Carbohydrate 255.9, Fiber 171.7, Sugar 47.5, Protein 67.8
Tips:
- To devein shrimp, use a sharp knife to make a shallow incision along the back of the shrimp, from the head to the tail. Remove the vein and discard it.
- If you don't have smoked paprika, you can use regular paprika or sweet paprika. However, smoked paprika will give the dish a more robust flavor.
- Poblano peppers can be roasted on a grill or under a broiler. If you're roasting them on a grill, place them directly over the flame and cook for 5-7 minutes per side, or until the skin is blackened and blistered. If you're roasting them under a broiler, place them on a baking sheet and broil for 5-7 minutes per side, or until the skin is blackened and blistered.
- To make the polenta, bring the water and milk to a boil in a medium saucepan. Add the polenta and salt and stir constantly. Reduce the heat to low and simmer for 5 minutes, or until the polenta is thickened and creamy. Remove from heat and stir in the butter and Parmesan cheese.
- To make the agave sauce, combine the agave nectar, lime juice, cilantro, and salt in a small bowl. Stir until the sugar is dissolved.
Conclusion:
This smoked paprika shrimp poblano polenta with red pepper agave sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The shrimp is succulent and flavorful, the poblano peppers are roasted to perfection, and the polenta is creamy and cheesy. The agave sauce adds a sweet and tangy flavor that complements the other ingredients perfectly.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love