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Blistered Shishito Peppers with Lemon and Sea Salt

June 8, 2015 by Audra 3 Comments

Blistered Shishito Peppers with Lemon and Sea Salt

Back when Andy & I had a life, one of our favorite things to do on a warm evening was mosey to Manhattan’s East Village and visit one of our favorite places, Mermaid Inn. It’s a charming little spot that specializes in seafood, and before 7:30 they have this fabulous happy hour with $1 oysters and half price cocktails. We’d order a few oysters, and a couple other appetizers sitting in their quaint back garden enjoying the warm night. It was here that I first was introduced to shishito peppers, and I have been obsessed ever since.

The way I made them here is pretty much exactly how I remember them from Mermaid Inn. Blistered on the outside , a teeny bit crisp and tender, and topped with lots of lemon juice and flakey sea salt. I can’t believe it’s taken me this long to  make these, I always assumed they would be tricky with all sorts of fancy cooking techniques required. They are SO easy it’s comical. I will be making these on the regular now, they are just so inexplicably delicious. Shishitos are usually pretty mild peppers, once in awhile a spicy one does pop up but that’s kinda part of the fun I think. I found these at Trader Joes but I expect you can find them several places this time of year. Someday soon we’ll take a Mermaid Inn date night, but I’m glad I found an alternative in the mean time.

Blistered Shishito Peppers with Lemon and Sea Salt

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Blistered Shishito Peppers with Lemon and Sea Salt
 
Ingredients
  • 2 tablespoons Olive Oil
  • 1 lb. Shishito Peppers
  • Flakey Sea Salt and Lemon wedges for topping
Instructions
  1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
  2. Add half of the peppers; (you may want to use a splash guard if you have one.) Cook, tossing occasionally, until skins are blistered, about 4 minutes.
  3. Use a slotted spoon to transfer peppers to a bowl, tapping out the excess oil. Sprinkle with salt, and lemon, and toss to coat. (Repeat with remaining peppers.)
Notes
Recipe adapted from Epicurious
3.5.3251

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Comments

  1. Susan says

    June 8, 2015 at 2:07 pm

    I need to find seeds for these, so I can grow them

    Reply
    • Audra says

      June 15, 2015 at 11:11 pm

      Oh please Do!

      Reply
  2. Joanne Bruno says

    June 14, 2015 at 10:45 pm

    That’s so funny..I swear I never heard of shishitos until this year and now they are EVERYWHERE. I love how simply you’ve prepared them here…they really don’t need much to taste good!

    Reply

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