July 13, 2015

In the Kitchen: Shishito Peppers with Smoked Paprika Mayo


I had shishito peppers for the first time this summer at The Obstinate Daughter on Sullivan's Island. We went in for an afternoon snack and got these peppers and a few other items to nibble on. They are served fried with a paprika aioli. The contrast between the soft blistered pepper and the smoky aioli was addicting. They were so good Will and I knew we had to recreate them at home. They can be hard to find, but we've been lucky that local farmers in Charleston are selling them at the market. These peppers are sweet, but be careful because a few can pack some heat. These peppers were the hottest we've had so far, so I could only eat a handful before I had to stop. My husband can plow through spicy food like a champ, but I am a weakling. If you find shishito peppers at your market give this recipe a try. You will not be disappointed.



Pan Fried Shishito Peppers
2 tablespoons canola oil
4 cups shishito peppers
1 teaspoon salt

Preheat a large skillet over high heat. Add canola oil to pan, making sure the oil ripples over the pan so you know the pan is hot. Cook the peppers, stirring occasionally until peppers are blistered on all sides. This will take 4-5 minutes. Remove peppers from pan and toss with salt. Serve immediately.

Smoked Paprika Mayo
1/3 cup mayonnaise
1/2 teaspoon smoked paprika
1 tablespoon lemon juice
pinch cayenne pepper

Combine mayonnaise, smoked paprika, lemon juice, and cayenne pepper in a small bowl. Serve alongside pan fried peppers.

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