Best Blistered Shishito Peppers Recipes
BLISTERED SHISHITO PEPPERS
Shishito peppers are a sweet variety of pepper from East Asia; this savory recipe tosses blistered shishitos with cotija cheese and peanuts.
Provided by Country Gardens magazine
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a heavy, 12-inch skillet over medium-high heat. Add peppers; cook until blistered one one side, about 2 minutes. Toss with tongs and cook until blistered on all sides, about 2 minutes more.
- Serve with cotija cheese, peanuts, and lime wedges.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 17.2 g, Cholesterol 8.7 mg, Fat 14.1 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 3.3 g, Sodium 104.7 mg, Sugar 8.3 g
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
BLISTERED SHISHITO PEPPERS AND WAGYU BEEF STIR FRY
Steps:
- PREPARING THE SHISHITO PEPPERS: Cut the Wagyu bottom round steak into half-inch, bite-size pieces against the grain. Leave the steak sitting on a plate at room temperature while you prepare the other ingredients. Heat a large wok over high heat. Add in one tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil. Once the oil is slightly smoking, add in half of the Shishito peppers. Fry the peppers until they are slightly charred and tender. Remove them from the wok, and place them in a bowl. Repeat the process with 1 tablespoon of grapeseed oil, 1 1/2 teaspoons of sesame oil, and the Shishito peppers. Once all of the peppers are finished, place the charred Shishito peppers in the bowl. Reserve.
- PREPARING THE WAGYU BEEF: Place the pieces of Wagyu bottom round steak in a small bowl, and season with kosher salt. Sprinkle the corn starch over the Wagyu beef, and mix well. Add 1 tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil to the wok, and heat over medium-high heat. Once the oil is slightly smoking, add in the Wagyu beef. Brown the beef on both sides for 3-4 minutes. Then, add the beef to the bowl with the Shishito peppers. Reserve.
- PREPARING THE STIR FRY: Add the rice wine, minced shallot, minced ginger, and minced garlic to the wok. Lower the heat to medium. Stir for around 2 minutes until the shallots are golden and softened. In a small bowl, mix together the soy sauce and tomato paste. Add the mixture to the wok. Add the charred Shishito peppers and Wagyu beef back to the wok. Toss to coat. Add in the lemon juice, and season to taste with kosher salt.
- FINAL STEPS: Garnish with sesame seeds, and divide the stir fry between bowls. Serve hot, and enjoy!
BLISTERED SHISHITO PEPPERS
Categories Pepper
Number Of Ingredients 6
Steps:
- Rinse and clean peppers (leave stems attached). Pour oil into heavy skillet (preferably cast iron). Heat over medium high heat. Once oil is hot, carefully add peppers to the pan and let sit for a couple of minutes. Carefully toss the peppers every 2-3 minutes until skins are charred and blistered to your liking. (Be careful tossing peppers as they will spit and hiss and hot oil will be kind of flying all over.) Once done to your liking, squeeze lemon over top of peppers in the pan. Remove peppers to serving bowl and toss with salt and Furikake seasoning (or whatever type of seasoning you'll be using). Serve
CHICKEN CUTLETS WITH BLISTERED SHISHITO PEPPERS
Shishito peppers tossed with brown butter and Parmesan are a brilliant companion for this simple broiled chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler with an oven rack set about 4 inches from the heat source.
- Melt the butter in a small saucepan over medium heat, swirling the pan occasionally, until light brown specks start to form and the butter starts to smell nutty, about 5 minutes. Pour immediately into a large heatproof bowl, being sure to scrape the brown bits from the bottom of the pan.
- Spread the shishito peppers in a single layer on a rimmed baking sheet. Broil the peppers, shaking the baking sheet occasionally, until lightly blistered and just starting to soften, 3 to 5 minutes. Transfer to the bowl with the browned butter. Add the grated Parmesan, lemon juice, a sprinkle of salt and a few grinds of pepper and toss lightly.
- Drizzle a second rimmed baking sheet with oil. Arrange the chicken cutlets on top in one layer. Sprinkle both sides with salt and pepper. Drizzle the tops of the cutlets with the 2 tablespoons oil. Broil until just cooked through, 3 to 4 minutes. Divide the chicken and peppers between 4 plates. Sprinkle with shaved Parmesan and serve with lemon wedges.
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