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

You can never have too many side dish recipes, so give Saffron Shrimp and Stuffed Cherry Peppers a try. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 396 calories, 30g of protein, and 23g of fat per serving. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up anchovy, garlic cloves, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

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

Preheat the oven to 35

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

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. You could try Alsace Willm Pinot Gris Reserve. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.