Ingredients
½cupdry white wine
½cupwater
2½tbspextra virgin olive oil
large pinch of saffron threads
¾kosher salt and freshly ground pepper,to taste
1lbmedium shrimp
2anchovy fillets
2small garlic cloves
16mildly hot Italian red cherry peppers
kosher salt,to taste
½cupfresh corn kernels
1large egg
1large egg yolk
¼cupheavy cream
¼cupmilk
3tbspmanchego cheese,grated
Preparation
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!
