Best Smoked Paprika Shrimppoblano Polentared Pepper Agave Sauce Recipes

HUNGARIAN PAPRIKA SAUCE

Hungarian Paprika Sauce image

This sauce is good on chicken, fish, veal, dumplings (spatzle), or noodles. You can replace a tablespoon or two of sour cream with whipping cream.

Provided by TishT

Categories Sauces

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil or 2 tablespoons olive oil
2 medium onions, chopped
1 large tomatoes, peeled and chopped
2 tablespoons paprika
1 teaspoon salt
1 sweet pepper, chopped (red, orange or yellow)
1/2 cup sour cream

Steps:

Saute the onions in the fat until they are soft.
Add the tomato, paprika, salt and bell pepper.
Continue cooking the sauce for an additional 20 minutes.
Remove from the heat and stir in the sour cream.

HABANERO AND POBLANO HOT SAUCE

Habanero and Poblano Hot Sauce image

Make and share this Habanero and Poblano Hot Sauce recipe from Food.com.

Provided by jason.simone

Categories Sauces

Time 1h10m

Yield 1 cup, 48 serving(s)

Number Of Ingredients 15

Ingredients

1 poblano pepper
4 habanero peppers
1/2 cup water
1/2 cup distilled white vinegar
4 teaspoons lime juice
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons mustard seeds
2 teaspoons fennel seeds
1 1/2 teaspoons liquid smoke
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cayenne (red pepper)

Steps:

Roast poblano pepper on grill or in 400 degree oven for 15-20 minutes until skin begins to char on all sides.
Let poblano cool then peel, seed, and chop into large chunks.
Remove stems from habaneros.
Add all peppers, all dry ingredients, and water to blender or immersion blender and blend well.
Simmer mixture for 15-20 minutes or until reduced by about half.
Let cool and add lime juice.
Add vinegar until desired consistency is reached and stir or re-blend.
Let sit in refrigerator to enhance flavor.

Nutrition Facts : Calories 4.8, Fat 0.1, Sodium 147.1, Carbohydrate 0.8, Fiber 0.3, Sugar 0.2, Protein 0.2

SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE

Smoked Paprika Shrimp/Poblano Polenta/Red Pepper-Agave Sauce image

This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)

Provided by Manami

Categories Lunch/Snacks

Time 1h45m

Yield 8 appetizers

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1/4 cup chopped red onion
3 tablespoons agave nectar (we used honey) or 3 tablespoons honey (we used honey)
1 1/2 lbs red bell peppers, roasted (we prefer fresh-roasted) or 1 (12 -13 ounce) jar roasted red peppers, drained (we prefer fresh-roasted)
1/2 cup chicken stock
1/2 cup heavy cream
1 tablespoon tomato paste
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
1 lb large shrimp, peeled and deveined (21 to 25 count)
2 tablespoons olive oil, divided
2 teaspoons mccormick gourmet collection paprika, Smoked
1/2 teaspoon mccormick gourmet collection sicilian sea salt
1/2 teaspoon mccormick gourmet collection black pepper, Coarse Grind
2 green onions, thinly sliced

Steps:

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.