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Blistered Shishito Peppers with Lemon and Garlic

Blistered Shishito Peppers with Lemon and Garlic

My daughter asked me to make more shishito peppers recently so I decided to surprise her with these blistered shishito peppers with lemon and garlic for an after-school snack. I blistered the peppers in a bit of olive oil over high heat then sauteed them in a bit of butter with some fresh garlic until softened. I finished them with lots of lemon juice and some freshly cracked sea salt right before serving with some lemon garlic aioli. My daughter was absolutely thrilled and demolished the plate in minutes.

Blistered Shishito Peppers with Lemon and Garlic

How to Make Blistered Shishito Peppers with Lemon and Garlic

Make the lemon garlic aioli by combining mayonnaise, lemon juice, lemon zest, and minced garlic. Mix until well combined. Add more lemon juice, if needed, to taste. Set aside to allow the flavors to mingle.

Heat the olive oil in a skillet over high heat. Add the cleaned & dry shishito peppers to the HOT skillet and cook, tossing frequently, for 2-3 minutes or until blistered. Reduce the heat to medium and add the butter and minced garlic. Cook, stirring constantly, for 1 minute. Add juice from half a lemon and toss to coat. Place the peppers on a serving plate then season with sea salt, to taste. Serve immediately with the lemon garlic aioli. Enjoy.

Blistered Shishito Peppers with Lemon and Garlic

Blistered Shishito Peppers with Lemon and Garlic

Blistered Shishito Peppers with Lemon and Garlic Butter

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Appetizer
Servings: 2
Author: Pam

Ingredients

Lemon Garlic Aioli:

  • cup mayonnaise
  • 1-2 tbsp fresh lemon juice, to taste
  • Zest from half a lemon
  • 1 clove of garlic, minced

Shishito Peppers with Lemon and Garlic Butter:

  • 1 tsp olive oil
  • 1 (6 oz) bag of shishito peppers, cleaned & dried completely
  • 1 tbsp butter
  • 1 clove of garlic, minced
  • Juice from half a lemon, or more to taste

Instructions

Lemon Garlic Aioli:

  • Make the lemon garlic aioli by combining mayonnaise, lemon juice, lemon zest, and minced garlic. Mix until well combined. Add more lemon juice, if needed, to taste. Set aside to allow the flavors to mingle.

Shishito Peppers with Lemon and Garlic Butter:

  • Heat the olive oil in a skillet over high heat. Add the cleaned & dry shishito peppers to the HOT skillet and cook, tossing frequently, for 2-3 minutes or until blistered.
  • Reduce the heat to medium and add the butter and minced garlic. Cook, stirring constantly, for 1 minute.
  • Add juice from half a lemon and toss to coat.
  • Place the peppers on a serving plate then season with sea salt, to taste. Serve immediately with the lemon garlic aioli. Enjoy.
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5 Comments

  1. I LOVE shishito peppers! (And in fact I’m using them in a recipe this week!) This is the perfect way to cook them — quick, easy, and SO tasty. Good recipe — thanks.