20 minutes
A delightful side dish featuring tender shishito peppers in a rich and creamy sauce, perfect for pairing with grilled meats or enjoying on its own.
tablespoons
Shishito Peppers, stemmed, thinly sliced into rounds
0 oz
Shallots, thinly sliced
each
Garlic Clove, thinly sliced
each
to taste
to taste
cups
Parmigiano-Reggiano, grated
0 oz
pinches
1. Heat the oil
Start by heating a tablespoon of extra-virgin olive oil in a 10-inch skillet or a 3-quart saucier until it shimmers.
2. Cook the vegetables
Add the sliced shishito peppers, shallots, and garlic to the skillet. Season them with a pinch of kosher salt and a few grinds of freshly ground black pepper. Cook everything over medium heat, stirring frequently, for about 5 to 7 minutes until the vegetables are softened but not browned and the shishito peppers still retain their bright green color.
3. Reduce the cream
Pour in the heavy cream and season lightly with more salt. Bring the mixture to a rapid simmer, then adjust the heat to maintain this simmer. Stir frequently as the cream reduces to a saucy consistency over the next 5 to 7 minutes.
4. Finish and serve
Once the cream has reduced, remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano and a pinch of freshly ground nutmeg. Taste and adjust the seasoning with more salt and pepper if needed. Serve the creamed shishito peppers right away, or let them cool and store in an airtight container in the refrigerator for future use.
Top with breadcrumbs and extra cheese, then bake.
Toss with pasta like fettuccine or penne.
Add seared scallops or white fish with a splash of white wine.
Add chicken, shrimp, or tofu.
Include crispy pancetta, bacon bits, or pan-fried tofu or tempeh.
Achieve a good char on your shishito peppers in a very hot cast-iron skillet with high-smoke-point oil. Work in batches to avoid overcrowding.
Look for fresh, firm shishito peppers with a bright green color. Smaller peppers often have sweeter flavors and more tender textures.
Use high-quality, freshly grated melting cheese like sharp white cheddar or Gruyère to enhance the cream sauce.
Gently warm the cream with aromatics like garlic, shallots, or thyme before adding to the roux for a complex flavor profile.
Maintain a low flame once cream is added to prevent the sauce from breaking.
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