Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce

The aroma alone transports me back to a small taqueria in Oaxaca, Mexico, where I first truly understood the magic of smoked paprika. It wasn’t just spice; it was a story whispered on the wind, a tale of wood-fired ovens and sun-drenched chiles. I remember the warmth of the Oaxacan sun on my skin as I savored the depth of flavor it added to a simple shrimp taco. This dish, with its vibrant polenta and sweet-smoky sauce, attempts to capture a sliver of that Oaxacan memory, that perfect marriage of spice and subtle sweetness.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8
• Yields: 8 appetizers
• Dietary Type: Gluten-Free

Ingredients

RED PEPPER AGAVE SAUCE

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

POBLANO POLENTA

• 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)
• 1/4 cup finely chopped fresh-roasted poblano chiles (or 1 tablespoon chopped drained pickled jalapeno pepper)

SMOKED PAPRIKA SHRIMP

• 1 lb large shrimp, peeled and deveined (21 to 25 count)
• 2 tablespoons olive oil, divided
• 2 teaspoons McCormick Gourmet Collection Smoked Paprika
• 1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
• 1/2 teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper
• 2 green onions, thinly sliced

Equipment Needed

• Small skillet
• Blender or food processor
• Medium saucepan
• Heavy 2-quart saucepan
• Large nonstick skillet
• Tongs
• Paper bag (for roasting peppers)
• Baking sheet (for roasting peppers)

Instructions

1. Prepare the Red Pepper-Agave Sauce: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 1/4 cup chopped red onion and cook, stirring frequently, for 2 minutes, or until softened and translucent. Be careful not to burn the onions; lower the heat if necessary.
2. Add 3 tablespoons of agave nectar to the skillet and cook, stirring constantly, for 1 minute, or until the onion starts to caramelize slightly. The agave nectar should bubble gently and coat the onions.
3. In a blender or food processor, combine the roasted red bell peppers, 1/2 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon tomato paste, and the cooked onion mixture. Cover securely and puree until completely smooth. Ensure there are no lumps or pieces of pepper remaining.
4. Pour the pureed bell pepper mixture into a medium saucepan. Bring the mixture to a boil over medium heat.
5. Once boiling, reduce the heat to medium and cook for 10 to 12 minutes, or until the sauce has slightly thickened. Stir occasionally to prevent sticking and burning. Keep the sauce warm while preparing the polenta and shrimp.
6. Prepare the Poblano Polenta: In a heavy 2-quart saucepan, bring 1 quart of milk and 1 teaspoon of Sicilian sea salt to a simmer over medium heat. Watch carefully to prevent the milk from scorching.
7. While whisking constantly, slowly add 1 cup of polenta in a thin, steady stream to the simmering milk. This continuous whisking is crucial to prevent lumps from forming.
8. Continue stirring frequently for 10 minutes as the polenta cooks and thickens. The mixture will become quite thick.
9. Reduce the heat to low, cover the saucepan, and simmer for an additional 10 minutes, stirring occasionally to prevent sticking.
10. Remove the saucepan from the heat and stir in 2 tablespoons of butter, 1 cup of shredded manchego cheese, 1 cup of fresh or thawed frozen corn kernels, and 1/4 cup of finely chopped fresh-roasted poblano chiles (or 1 tablespoon of chopped drained pickled jalapeno pepper). Mix well until all ingredients are thoroughly combined and the cheese is melted and evenly distributed. Keep the polenta warm.
11. Prepare the Smoked Paprika Shrimp: In a bowl, toss 1 lb of large shrimp, peeled and deveined with 1 tablespoon of the olive oil.
12. Sprinkle the shrimp evenly with 2 teaspoons of smoked paprika, 1/2 teaspoon of Sicilian sea salt, and 1/2 teaspoon of coarse grind black pepper. Ensure the shrimp are well coated with the spices.
13. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Make sure the skillet is hot before adding the shrimp.
14. Add the seasoned shrimp to the hot skillet. Cook and stir for approximately 3 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
15. Assemble the Dish: Spoon a generous portion of the Poblano Polenta onto each plate.
16. Drizzle the warm Red Pepper-Agave Sauce around the polenta.
17. Arrange the Smoked Paprika Shrimp artfully on the sauce.
18. Garnish with 2 green onions, thinly sliced.

Roasting the Peppers & Poblano:
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.

OR

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.

Expert Tips & Tricks

• For a richer polenta, use chicken stock instead of milk.
• If the polenta becomes too thick while simmering, add a splash of milk or stock to loosen it.
• Don’t be afraid to adjust the amount of smoked paprika to your taste. Some smoked paprikas are more intense than others.
• To prevent the shrimp from sticking to the pan, make sure the skillet is properly preheated before adding them.
• If you don’t have manchego cheese, Monterey Jack or Oaxaca cheese are good substitutes.

Serving & Storage Suggestions

Serve the Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce immediately for the best flavor and texture. The polenta is best served hot.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Leftover polenta can also be stored in the refrigerator for up to 3 days. It will firm up as it cools; reheat it in a saucepan with a little milk or stock to restore its creamy consistency. Leftover shrimp should be refrigerated promptly and consumed within 24 hours. Reheat gently to avoid overcooking.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	367.8 kcal	N/A
Calories from Fat	181 g	49%
Total Fat	20.2 g	31%
Saturated Fat	9.1 g	45%
Cholesterol	131.9 mg	43%
Sodium	654.7 mg	27%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	3.9 g	15%
Sugars	5.4 g	N/A
Protein	19.4 g	38%

Note: Daily values are based on a 2,000 calorie diet.

Variations & Substitutions

• Spicier Sauce: Add a pinch of cayenne pepper or a dash of hot sauce to the Red Pepper-Agave Sauce for an extra kick.
• Creamier Polenta: Use half-and-half instead of milk for an even richer and creamier polenta.
• Vegan Version: Substitute the heavy cream with coconut cream and the manchego cheese with a vegan cheese alternative. Use agave nectar instead of honey, and ensure your chicken stock is replaced by vegetable stock.
• Seasonal Adaptation: In the fall, try using butternut squash puree instead of corn kernels in the polenta for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I make the polenta ahead of time?
A: Yes, you can make the polenta up to a day in advance. Store it in the refrigerator and reheat it with a little extra milk or stock to restore its creamy texture.

Q: What’s the best way to peel roasted peppers?
A: After roasting, placing the peppers in a paper bag allows the steam to loosen the skins, making them easier to peel.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before cooking.

Q: Is there a substitute for manchego cheese?
A: If you can’t find manchego cheese, Monterey Jack or Oaxaca cheese are good substitutes.

Q: How can I prevent the polenta from sticking to the bottom of the pan?
A: Use a heavy-bottomed saucepan and stir the polenta frequently, especially during the last 10 minutes of cooking.

Final Thoughts

This Smoked Paprika Shrimp with Poblano Polenta and Red Pepper-Agave Sauce is a dish that’s both sophisticated and comforting. The smoky, sweet, and savory flavors create a beautiful harmony that’s sure to impress. I encourage you to try this recipe and let me know what you think. Pair it with a crisp white wine or a light Mexican beer for a truly memorable meal. Don’t hesitate to adjust the spice level to your liking and experiment with different cheeses in the polenta. Happy cooking!