Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan – a delicious recipe with unsalted butter, peppers, freshly squeezed lemon juice, Parmesan, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the broiler with an oven rack set about 4 inches from the heat source.
2
Have a large mixing bowl ready.
3
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.
4
Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
5
Spread the shishito peppers in a single layer on a baking sheet.
6
Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
7
Transfer the hot peppers to the bowl with the browned butter.
8
Lightly toss with the lemon juice, cheese and a sprinkle of salt.
9
Serve immediately.
122
kcal
Calories
9
g
Fat
4
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 8 ounces shishito peppers (about 6 cups), 1 teaspoon freshly squeezed lemon juice, 1/2 cup finely grated Parmesan, and more.
Yes, Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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