Saffron Shrimp and Stuffed Cherry Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup dry white wine |
1/2 cup water |
2 1/2 tablespoons extra-virgin olive oil |
large pinch of saffron threads |
kosher salt |
1 pound medium shrimp, shelled and deveined |
2 anchovy fillets, minced |
2 small garlic cloves, minced |
freshly ground pepper |
16 mildly hot italian red cherry peppers. |
1/2 cup fresh corn kernels |
1 large egg |
1 large egg yolk |
1/4 cup heavy cream |
1/4 cup milk |
3 tablespoons grated manchego cheese |
Directions:
1. MAKE THE SAFFRON SHRIMP: In a large saucepan, combine the wine, water and olive oil. Crumble in the saffron, add a pinch of salt and bring to a boil. Add the shrimp and simmer over moderate heat for 2 minutes. Transfer the shrimp to a shallow baking dish and let cool. Simmer the cooking liquid until reduced to 3/4 cup, about 12 minutes; let cool slightly. Stir in the anchovies and garlic and season with salt and pepper. Pour the cooking liquid over the shrimp and refrigerate for 2 to 3 hours.
2. MAKE THE STUFFED PEPPERS: Preheat the oven to 350°. Cut the tops off the cherry peppers and reserve; remove the seeds and membranes. Salt the insides of the peppers and turn upside down to drain for 10 minutes.
3. In a small saucepan, boil the corn kernels in water until almost tender, about 3 minutes; drain. In a bowl, whisk the whole egg with the yolk and 1/2 teaspoon of salt. Whisk in the cream and milk, then whisk in the grated cheese.
4. On a baking sheet, add a teaspoon of the corn to each pepper, then fill with the custard. Bake for 30 minutes, or until set. Serve warm with the shrimp.
5. Serve With: Serve with Manchego cheese, green olives, Serrano ham and bread.
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