Saffron Shrimp and Stuffed Cherry Peppers Recipe

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Justin Published: March 10, 2021 Modified: May 31, 2021

How To Make Saffron Shrimp and Stuffed Cherry Peppers

Level up weeknight dinners with an elegant plate of this buttery shrimp that’s coated with saffron sauce and paired with baked corn-stuffed cherry peppers.

Preparation: 15 minutes
Cooking: 57 minutes
Chill Time: 2 hours
Total: 3 hours 12 minutes



For Saffron Shrimp:

  • ½cupdry white wine
  • ½cupwater
  • tbspextra virgin olive oil
  • large pinch of saffron threads
  • ¾kosher salt and freshly ground pepper,to taste
  • 1lbmedium shrimp
  • 2anchovy fillets
  • 2small garlic cloves

For Stuffed Peppers:

  • 16mildly hot Italian red cherry peppers
  • kosher salt,to taste
  • ½cupfresh corn kernels
  • 1large egg
  • 1large egg yolk
  • ¼cupheavy cream
  • ¼cupmilk
  • 3tbspmanchego cheese,grated


Saffron Shrimp:

  1. 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.

  2. Simmer the cooking liquid for about 12 minutes until reduced to ¾ cup; 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.

Stuffed Peppers:

  1. Preheat the oven to 350 degrees F. 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.

  2. In a small saucepan, boil the corn kernels in water for about 3 minutes until almost tender; drain. In a bowl, whisk the whole egg with the yolk and ½ teaspoon of salt. Whisk in the cream and milk, then whisk in the grated cheese.

  3. 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.

  4. Serve warm with the shrimp. Enjoy!


  • Calories: 1631.87kcal
  • Fat: 92.14g
  • Saturated Fat: 33.55g
  • Trans Fat: 0.64g
  • Monounsaturated Fat: 40.72g
  • Polyunsaturated Fat: 10.40g
  • Carbohydrates: 87.12g
  • Fiber: 22.05g
  • Sugar: 37.31g
  • Protein: 101.79g
  • Cholesterol: 1083.33mg
  • Sodium: 4874.77mg
  • Calcium: 823.11mg
  • Potassium: 2772.90mg
  • Iron: 21.41mg
  • Vitamin A: 2197.32µg
  • Vitamin C: 898.35mg
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