Saffron Shrimp and Stuffed Cherry Peppers

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1/2 cup dry white wine
1/2 cup water
2 1/2 Tbsp extra virgin olive oil
Large pinch of saffron threads
Kosher salt
1 lb medium shrimp, shelled and deveined
2 anchovy fillets, minced
2 small garlic cloves, minced
Freshly ground pepper
16 mildly hot 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 Tbsp grated Manchego cheese


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.

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.

In a small saucepan, boil the corn kernels in water until almost tender, about 3 minutes, and drain. In a bowl, whisk the whole egg with the yolk and 1/2 tsp of salt. Whisk in the cream and milk, then whisk in the grated cheese.

On a baking sheet, add a tsp of the corn to each pepper, then fill with the custard. Bake for 30 minutes or until set. Serve warm with the shrimp.

Serves 4.