Saffron Shrimp And Stuffed Cherry Peppers Recipe

Name: Saffron Shrimp And Stuffed Cherry Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0. 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.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/2 cup water, 2 1/2 tablespoons extra-virgin olive oil, Large pinch of saffron threads, and more.

Yes, Saffron Shrimp And Stuffed Cherry Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Saffron Shrimp And Stuffed Cherry Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions