Recipe

Saffron Shrimp And Stuffed Cherry Peppers Recipe

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Ingredients

Directions

Step #1 MAKE THE SAFFRON SHRIMP: In a large saucepan, mix the wine, water & olive oil.
Step #2 Crumble in the saffron, add a pinch of salt & bring to a boil.
Step #3 Add the shrimp & let simmer over moderate heat for 2 mins.
Step #4 Transfer the shrimp to a shallow baking dish & let cool.
Step #5 Simmer the cooking liquid until reduced to 3/4 c, about 12 mins; let cool slightly.
Step #6 Stir in the anchovies & garlic & season this with salt & pepper.
Step #7 Pour the cooking liquid over the shrimp & put in the fridge for 2 to 3 hrs.
Step #8 MAKE THE STUFFED PEPPERS: Preheat the oven to 350°.
Step #9 Cut the tops off the cherry peppers & reserve; remove the seeds & membranes.
Step #10 Salt the insides of the peppers & turn upside down to drain for 10 mins.
Step #11 In a small saucepan, boil the corn kernels in water until almost tender, about 3 mins; drain.
Step #12 In a bowl, whisk the whole egg with the yolk & 1/2 tsp of salt.
Step #13 Whisk in the cream & milk, then whisk in the grated cheese.
Step #14 On a baking sheet, add a tsp of the corn to each pepper, then fill with the custard.
Step #15 Bake for 30 mins, or until set.
Step #16 Serve warm with the shrimp.
Step #17 Serve With: Serve with Manchego cheese, green olives, Serrano ham & bread.
Enjoy the Saffron Shrimp & Stuffed Cherry Peppers recipe

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