Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan

This fusion bar snack of Japanese chiles is dressed 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
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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

Directions

  1. Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready. 
  2. 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. 
  3. 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. 
  4. 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. 

Blistered Shishito Peppers with Olive-and-Basil Salt

Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan