Saffron Shrimp and Stuffed Cherry Peppers
MAKES 4 SERVINGS
1/2 cup dry white wine
1/2 cup water
2 1/2 Tbsp extra-virgin olive oil
Large pinch of saffron threads
1 lb medium shrimp, shelled and deveined
2 anchovy fillets, minced
2 small garlic cloves, minced
16 mildly hot italian cherry red peppers
1/2 cup fresh corn kernels
1 large egg
1 large egg yolk
1/4 cup heavy cream
1/4 cup milk
3 Tbsp grated Manchego cheese
In a large saucepan, combine the wine, water and live oil. Crumble in the saffron, add a pinch of salt and bring to a boil. Add the shrimp and simmer over medium 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 and let cool slightly. Stir in the anchovies and garlic and season with salt and pepper. Pur the cooking liquid over the shrimp and refrigerate for 2-3 hours.
Preheat the oven to 350 Degrees F. cut the tops off the cherry peppers and reserv; remove the seeds and membranes. Salt the insides of the italian cherry peppers and turn upside down to drain for 10 minutes.
In a small saucepan, boil the corn kernals in water until just tender, about 3 minutes and drain. In a bowl, whisk the whole egg with the egg yolk and 1/2 Tsp of salt. Whisk in the cream and milk, then whisk in the grated cheese.
On a baking sheet, add Tsp of the corn to each italian cherry pepper, then fill with the custard. Bake for 30 minutes or until set. Serve warm with the shrimp.