SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE

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.