blistered shishito peppers with Browned Butter, Lemon and Parmesan

By cw_2009

This fusion bar snack of Japanese chiles is dressed with nutty browned butter, Parmesan and some citrus to brighten things up

Ingredients

• 2 tablespoons unsalted butter
• 8 ounces shishito peppers (about 6 cups)
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup finely grated Parmesan
• Kosher salt

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

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.