Sasha Marx’s Creamed Shishitos

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Sasha Marx’s Creamed Shishitos

Sasha Marx’s Creamed Shishitos

tlawton

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Category

Shishitos

Yield: Makes about 1 1/2 cups, serving 3 to 4 as a side

Ingredients

  • 1 Tbsp (15ml) extra-virgin olive oil

  • 8 ounces (225 to 285g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200g sliced peppers)

  • 2 medium shallots (80g), thinly sliced

  • 2 garlic cloves (10g), thinly sliced

  • Kosher salt and freshly ground black pepper

  • 1 cup (240ml) heavy cream

  • 1 ounce (30g) grated Parmigiano-Reggiano

  • Pinch freshly ground or grated nutmeg

Directions

  1. In a 10-inch skillet or 3-quart saucier, heat oil over medium heat until shimmering. Add shishitos, shallots, and garlic, season with salt and pepper, and cook, stirring frequently with a rubber spatula, until vegetables are softened but not browned and shishitos are still bright green, 5 to 7 minutes.

  2. Add heavy cream, season lightly with salt, and bring to a rapid simmer. Continue to cook, adjusting heat as necessary to maintain a rapid simmer, stirring frequently to keep vegetables from sticking and cream from scorching on the sides of the pan, until cream is reduced to a saucy consistency, 5 to 7 minutes.

  3. Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Serve right away, or cool and refrigerate in an airtight container for future use.