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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Stir the roasted poblano peppers, butter, Parmesan cheese, and 1/2 tsp of salt into the cooked polenta. Keep warm.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

To serve, spoon the poblano polenta onto plates, top with smoked paprika shrimp, and drizzle with the warm red pepper agave sauce.

Nutrition Facts

Serving size	(2582.4g)

Amount per serving	% Daily Value*
Calories	2474.4

Total Fat 90.6g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 5.2g
Cholesterol 985.0mg	0%
Sodium 5297.1mg	0%
Total Carbohydrate 261.0g	0%
Dietary Fiber 21.2g	0%
Total Sugars 42.8g
Protein 159.9g	0%

Vitamin D 111.8IU	0%
Calcium 1228.8mg	0%
Iron 10.8mg	0%
Potassium 3133.1mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 25.6%

Carbs: 41.8%