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.