Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 169
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 28
- Sodium
- 582
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
- 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.