Recipe: Smoked Paprika Shrimp and Red Pepper-Agave Sauce

Serves 4

INGREDIENTS

Red Pepper-Agave Sauce:

• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 3 tablespoons agave nectar or agave honey
• 1 jar (12 to 13 oz.) roasted red peppers, drained
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon tomato paste

Smoked Paprika Shrimp:

• 1 pound large shrimp (21 to 25 count), peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons smoked paprika
• 2 teaspoons sea salt
• 1/2 teaspoon coarse grind black pepper
• 2 green onions, thinly sliced

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PREPARATION

Red Pepper-Agave Sauce:
Heat 1 tablespoon oil in a 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 peppers, stock, cream, tomato paste and onion mixture in blender or food processor; cover. Puree until smooth. Spoon into medium saucepan. Bring to a boil on medium heat. Cook 10 to 12 minutes or until sauce is slightly thickened. Keep warm

Smoked Paprika Shrimp:
Toss shrimp with 1 tablespoon of 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.

ENJOY!