These Shishito Peppers with a Parmesan Lime Sauce for dipping are an on-trend appetizer to serve at your next party.
Shishito peppers are one of the biggest food trends right now, and I am 100% onboard with this trend. I know that everyone says that one in ten shishito peppers are spicy, but I am really good at always getting the spicy ones.
I love how the creaminess of the Parmesan Lime Sauce contrasts with the spice of the shishito peppers. There are two things that I had in mind when I created this sauce – other than the flavor. I wanted the sauce to be warm, often shishito peppers are served with a chilled sauce and it seems silly to serve warm peppers with a chilled dipping sauce.
My second goal was to make a sauce that was thick enough to hold onto the peppers. This sauce has just the right consistency to stick to the peppers. You don’t want the sauce to slide off the peppers.
If you are serving these shishito peppers at a party, you can prepare the Parmesan Lime Sauce in advance, and then quickly blister the shishitos in a hot pan once guests arrive. The peppers cook in under 5 minutes, you just need to add them to a hot pan with a touch of olive oil. Season with some salt, and they cook the peppers until they are blistered.
You could add more veggies and build a crudité board around the Parmesan Lime Sauce. Broccoli, carrots, steamed asparagus, and sugar snap peas would all be delicious pairings for the sauce, and a way to add even more healthy veggies to a party.
For a little extra smoky spice to the shishito peppers, sprinkle them with a touch of smoked paprika as they cook.
If you want to try a similar recipe, make my Corn with a Parmesan Lime Sauce and Shishito Peppers, it’s a vegetable side dish that is anything but boring, and it’s inspired by one of my favorite Chicago restaurants.
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How to Make Blistered Shishito Peppers with a Parmesan Lime Sauce:
- 1 package Shishito Peppers (about 20 peppers)
- 1 tablespoon Butter
- 1 tablespoon Flour
- 1/2 cup Fat Free Half and Half
- 1/4 cup Fresh Lime Juice
- 1/3 cup grated Parmesan
- 1/4 teaspoon Salt
- a dash of Black Pepper
- 1 teaspoon Olive Oil
First, prepare the parmesan lime sauce. Melt 1 tablespoon butter in a saucepan over medium heat. Once melted whisk in the flour. Continue whisking for one minute letting the flour cook a bit. Then whisk in the half and half.
Bring to a slow and steady bubble and whisk constantly for one minute while the mixture thickens. Then whisk in the parmesan and lime juice. Season with salt and pepper. Keep warm over low heat.
Next you want to blister the shishito peppers. Heat the olive oil in a skillet over medium high heat. Add the peppers and sprinkle with salt. Keep the peppers on the heat, rotating them as necessary so that they become blistered. This will take about 5 minutes.
Pour the Parmesan Lime Sauce into a bowl, and then serve beside the warm shishito peppers.