Saffron Shrimp and Stuffed Cherry Peppers

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

Preparation

1. 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. 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. 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. 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.