The perfect match of Spanish smoked paprika and agave nectar brings sweet smoky heat to this vibrantly flavored and colored dish.
Recipe courtesy of McCormick®.
This recipe is the result of flavor studies showing new trends in pairings. Read more about how the flavor forecast pairings are chosen.
Nutritional Information Per One Appetizer Serving of the Smoked Paprika Shrimp with Red Pepper-Agave Sauce: 191 Calories, Fat 11g, Protein 11g, Carbohydrates 12g, Cholesterol 105mg, Sodium 256mg, Fiber 2g.
Nutritional Information Per One Appetizer Serving of the Poblano Polenta: 225 Calories,
Fat 9g, Protein 9g, Carbohydrates 27g, Cholesterol 29mg, Sodium 386mg, Fiber 3g.
Makes 8 appetizer-size servings or 4 main-dish servings.
Test Kitchen Tips:
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.