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.
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 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.
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.
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.
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. 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
Have your own special recipe to share? Submit Your Recipe Today!