Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan

Name: Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 8 ounces shishito peppers (about 6 cups); 1 teaspoon freshly squeezed lemon juice; 1/2 cup finely grated Parmesan; Kosher salt

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 servings

Ingredients

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2 tablespoons unsalted butter

8 ounces shishito peppers (about 6 cups)

1 teaspoon freshly squeezed lemon juice

1/2 cup finely grated Parmesan

Kosher salt

Directions

Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
Melt 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.
Spread 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.
Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.