Smoked Paprika Shrimp Poblano Polenta Red Pepper Agave Sauce
Indulge in the bold and vibrant flavors of Smoked Paprika Shrimp with Poblano Polenta and Red Pepper Agave Sauce, a dish that marries smoky, sweet, and savory in perfect harmony. Succulent shrimp are seasoned with smoked paprika and pan-seared to perfection, then nestled atop creamy polenta infused with roasted poblano peppers, butter, and Parmesan cheese. The pièce de résistance is a silky, sweet-yet-tangy red pepper agave sauce, made from roasted red bell peppers, garlic, and a touch of lemon juice to balance every bite. This dish is a celebration of gourmet comfort food, blending rich textures and a medley of flavors that are both comforting and elevated. Perfect for a cozy dinner or an impressive weekend meal, this recipe is ready in just under an hour and serves up to four lucky guests. Keywords: smoked paprika shrimp, poblano polenta, red pepper agave sauce, creamy polenta, roasted red peppers.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp smoked paprika
- 3 tbsp olive oil
- 1.5 tsp salt
- 1 tsp ground black pepper
- 4 cups water
- 1 cup milk
- 1 cup polenta (cornmeal)
- 2 roasted poblano peppers, peeled and diced
- 2 tbsp butter
- 0.5 cup Parmesan cheese, grated
- 2 red bell peppers, roasted and peeled
- 1 tbsp agave syrup
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- 0.5 cup vegetable stock
Instructions
In a small bowl, toss the shrimp with smoked paprika, 1 tsp of salt, 1/2 tsp of black pepper, and 1 tbsp of olive oil. Set aside to marinate for 15 minutes.
In a medium saucepan, bring 4 cups of water and 1 cup of milk to a boil. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, for 15-20 minutes until creamy.
Stir the roasted poblano peppers, butter, Parmesan cheese, and 1/2 tsp of salt into the cooked polenta. Keep warm.
In a blender, combine the roasted red bell peppers, agave syrup, lemon juice, garlic, vegetable stock, and 1/2 tsp of salt. Blend until smooth.
Heat 1 tbsp of olive oil in a small saucepan over medium heat. Add the blended red pepper sauce and cook for 5-7 minutes, stirring occasionally. Adjust seasoning to taste and keep warm.
Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
To serve, spoon the poblano polenta onto plates, top with smoked paprika shrimp, and drizzle with the warm red pepper agave sauce.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 10.6 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
