When I first saw this recipe on Serious Eats, I knew it was just a matter of finding shishito peppers before we tried this. I love shishito peppers, but mostly they’re served seared in olive oil with salt and pepper. That’s all good, but sometimes you need variety, and this delivered.
Creamed Shishito Peppers
- 1 tablespoon olive oil
- 8 ounces shishito peppers, stemmed, seeded and thinly sliced into rounds
- 2 medium shallots (80g), thinly sliced
- 2 garlic cloves (10g), thinly sliced
- Kosher salt and pepper
- 1 cup heavy cream
- 1 ounce grated Parmigiano-Reggiano
- Pinch freshly ground or grated nutmeg
In a 10” skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.
Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve and enjoy!
Yummy! They say eating shishito peppers is like playing Russian roulette—that 1 out of 10 will be a really hot pepper. That has not been my experience, and in a recipe like this, it would have brought a little kick. That being said, this was a great dish and easy to prepare. Two greedy people finished these off as a side dish with pork chops and were very happy!
The original recipe didn’t call for seeding the pepper, but some comments spoke about it and I decided to seed them. This added about 10 minutes extra work to the dish, but I think it was worth it. What would you do?
Obviously, this would work with spinach, Brussels sprouts etc. but the shishito peppers were a great change of pace.