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olive oil red onion honey red bell peppers chicken heavy cream tomato paste milk salt polenta butter manchego cheese fresh corn kernels chiles shrimp olive oil Collection Paprika salt black pepper green onions
Viewed: 30 - Published at: 2 months agoIngredients
- 1 tablespoon olive oil
- 14 cup chopped red onion
- 3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey)
- 1 12 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted)
- 12 cup chicken stock
- 12 cup heavy cream
- 1 tablespoon tomato paste
- 1 quart milk
- 1 teaspoon mccormick gourmet collection sicilian sea salt
- 1 cup polenta
- 2 tablespoons butter
- 1 cup shredded manchego cheese
- 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
- 14 cup finely chopped fresh-roasted poblano chiles or 1 tablespoon chopped drained pickled jalapeno pepper
- 1 lb large shrimp, peeled and deveined (21 to 25 count)
- 2 tablespoons olive oil, divided
- 2 teaspoons mccormick gourmet collection paprika, Smoked
- 12 teaspoon mccormick gourmet collection sicilian sea salt
- 12 teaspoon mccormick gourmet collection black pepper, Coarse Grind
- 2 green onions, thinly sliced
Method
- 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.
