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Saffron Shrimp and Stuffed Cherry Peppers

Yield 4 FIRST-COURSE 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

How to Make It

  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 350°. 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.