Blistered Shishito Peppers with Lemon and Sea Salt

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

Blistered Shishito Peppers with Lemon and Sea Salt

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

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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3 Comments

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

  2. 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!

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