Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan

Name: Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan
Prep time: 5 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; 8 ounces shishito peppers (about 6 cups); 1 teaspoon freshly squeezed lemon juice; u00bd cup finely grated Parmesan; Kosher salt

By Leslie Blythe appetizers, Hors d'oeuvres, Vegetarian Broiling

May 9, 2016

Usually, these are made with soy sauce and bonito flakes. This recipe for Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan is a completely different way of serving them. About one out of every ten peppers is spicy. The person that gets the spicy one will have good luck!

Prep: 5 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

2 tablespoons unsalted butter

8 ounces shishito peppers (about 6 cups)

1 teaspoon freshly squeezed lemon juice

½ cup finely grated Parmesan

Kosher salt

Directions

1Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.

2Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.

3Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.

4Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.

Recipe from Food Network Kitchens

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