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.

No additional tips available.

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

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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.

Saffron Shrimp And Stuffed Cherry Peppers

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