When it comes to side dishes, it’s easy to get stuck in a rut with the same-old stuff. Glazed carrots or gooey green beans. Perhaps a green salad or basket of breadsticks. But blistered shishitos have been popping up at hipster establishments everywhere. And it’s high time you bring them home.
Quick, simple and absolutely delicious, making a batch of these delicious peppers is as easy as melting butter, cooking the shishitos until they turn golden brown and topping them with lemon and pecorino. In our kitchen, we’ve been known to go through a whole pound per person. Because shishitos are naturally mild, this dish is great for all ages. Though, do keep in mind that one in ten peppers may have some heat. So, avoid serving this dish to people with sensitive palates.
Here’s your ingredient line-up: Grab a half-pound of shishito peppers per person (if you’re unable to locate them at your usual grocery store, head to the Asian grocer. Green pimento peppers also work nicely in this recipe). You’ll also need a stick of Challenge butter, a lemon, fresh-ground pepper and grated pecorino romano cheese.
Other supplies needed: Because we tend to make these in large batches, a deep-dished skillet like the Good Cook 11-inch Saute Pan is a must. A good pair of extra-long silicone-lined Good Cook Touch 12-inch Tongs makes prep and serving extra snappy.
To prepare, simply melt butter in the pan then toss in the peppers, stirring often until golden and blistered.
Drizzle with lemon juice, transfer to a serving platter and top with pepper and pecorino. That’s it! You’ll have a delicious side dish ready in minutes. Or serve this as an appetizer or party-perfect finger food.
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Blistered Lemon Butter Shishito Peppers
Shishitos are a mild peppers, though one in ten is supposedly full of spice! Readily available at most grocery stores, you can often find them at Asian grocers, as well.
- 1 stick (1/2 cup) Challenge butter
- 1 pound shishito peppers
- Juice and zest of 1 lemon
- 1/4 cup grated gpecorino romano or parmesan cheese
Melt butter in a large Good Cook skillet over medium high heat. Toss peppers in butter and cook until peppers begin to blister and turn golden (about 5-7 minutes). Stir every minute or so to keep the butter from burning. Remove from heat, drizzle with lemon juice and toss with zest. Transfer to a serving platter, sprinkle with cheese. Serve immediately and enjoy.