Saffron Shrimp and Stuffed Cherry Peppers

Name: Saffron Shrimp and Stuffed Cherry Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, minced; 16 mildly hot Italian red cherry peppers; 118 milliliters dry white wine; 1 large egg; 1 large egg yolk; 118 milliliters fresh corn kernels; 2 smalls garlic cloves, minced; 59 milliliters heavy cream; 4 servings Kosher salt; 3 Tbsps grated Manchego cheese; 59 milliliters milk; 3 Tbsps extra-virgin olive oil; 4 servings Freshly ground pepper; 1 pinch Large of saffron threads; 454 grams shrimp, shelled and deveined; 118 milliliters water

Saffron Shrimp and Stuffed Cherry Peppers might be just the side dish you are searching for. One serving contains 396 calories, 30g of protein, and 23g of fat. This gluten free and pescatarian recipe serves 4. If you have shrimp, water, egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Saffron

Shrimp

Water

Salt

Wine

Equipment you will use

Sauce Pan

Add the shrimp and simmer over moderate heat for 2 minutes.

Ingredients you will need

Shrimp

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.

Ingredients you will need

Salt And Pepper

Anchovies

Garlic

Shrimp

Equipment you will use

Baking Pan

Pour the cooking liquid over the shrimp and refrigerate for 2 to 3 hours.

Ingredients you will need

Shrimp

MAKE THE STUFFED PEPPERS: Preheat the oven to 35

Ingredients you will need

Peppers

Equipment you will use

Oven

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.

Ingredients you will need

Peppers

Cherries

Seeds

Salt

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.

Ingredients you will need

Corn Kernels

Egg

Water

Salt

Egg Yolk

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in the cream and milk, then whisk in the grated cheese.

Ingredients you will need

Cheese

Cream

Milk

Equipment you will use

Whisk

On a baking sheet, add a teaspoon of the corn to each pepper, then fill with the custard.

Ingredients you will need

Custard

Pepper

Corn

Equipment you will use

Baking Sheet

Bake for 30 minutes, or until set.

Equipment you will use

Oven

Serve warm with the shrimp.

Ingredients you will need

Shrimp

Serve with Manchego cheese, green olives, Serrano ham and bread.

Ingredients you will need

Manchego Cheese

Green Olives

Jamon Serrano

Bread

Equipment

Ingredients

Servings:

2fillets

anchovy fillets, minced 16

mildly hot Italian red cherry peppers 118milliliters

dry white wine 1large

egg 1large

egg yolk 118milliliters

fresh corn kernels 2smalls

garlic cloves, minced 59milliliters

heavy cream 4servings

Kosher salt 3Tbsps

grated Manchego cheese 59milliliters

milk 3Tbsps

extra-virgin olive oil 4servings

Freshly ground pepper 1pinch

Large of saffron threads 454grams

shrimp, shelled and deveined 118milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.