Blistered Shishito Peppers With Spicy Lemon Dipping Sauce Recipes
BLISTERED SHISHITO PEPPERS WITH BROWNED BUTTER, LEMON AND PARMESAN
This bar snack takes Japanese chiles and dresses them up with nutty browned butter, Parmesan and some citrus to brighten things up. Serve them immediately, while the butter is still warm and melting.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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.
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- Wash peppers under cold water. Pat dry as mush as possible to get ride of any trace of water. In a small bowl, mix soy sauce, rice vinegar, and sugar. Mix until sugar is fully dissolved. Set aside.
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