FOR THE RED PEPPER-AGAVE SAUCE:
Heat oil in 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 roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
Puree until smooth.
Spoon bell pepper mixture into medium saucepan.
Bring to boil on medium heat.
Cook 10 to 12 minutes or until sauce is slightly thickened.
Keep warm.
FOR THE POBLANO POLENTA:.
Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
Stirring frequently, cook 10 minute.
Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
Remove from heat & stir in butter, corn, cheese and chile until well mixed.
Keep warm.
FOR THE SMOKED PAPRIKA SHRIMP:.
Toss shrimp with 1 tablespoon of the 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.
*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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1340.36 Kcal (5612 kJ)
Calories from fat	592.92 Kcal
		% Daily Value*
Total Fat	65.88g	101%
Cholesterol	170.66mg	57%
Sodium	1918.74mg	80%
Potassium	870.31mg	19%
Total Carbs	154.92g	52%
Sugars	92.24g	369%
Dietary Fiber	6.15g	25%
Protein	35.98g	72%
Vitamin C	139.2mg	232%
Vitamin A	4.7mg	155%
Iron	59.1mg	329%
Calcium	1022.6mg	102%

Amount Per 100 g
Calories	169.72 Kcal (711 kJ)
Calories from fat	75.08 Kcal
		% Daily Value*
Total Fat	8.34g	101%
Cholesterol	21.61mg	57%
Sodium	242.96mg	80%
Potassium	110.2mg	19%
Total Carbs	19.62g	52%
Sugars	11.68g	369%
Dietary Fiber	0.78g	25%
Protein	4.56g	72%
Vitamin C	17.6mg	232%
Vitamin A	0.6mg	155%
Iron	7.5mg	329%
Calcium	129.5mg	102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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