Seared Shishito Peppers With Corn And Japanese Curry Recipes

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY

Japanese curry paste both flavors and thickens a simply made, buttery sauce for corn kernels and shishito peppers in this colorful vegetable sauté from the Houston chef Chris Shepherd. It's an intense, rich side dish for roast chicken, pork or a full-flavored fish like salmon or mackerel. If it's not corn season, substitute frozen corn and shave a minute or two off the cooking time. In either case this dish comes together in a flash.

Provided by Melissa Clark

Categories vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Seared Shishito Peppers With Corn and Japanese Curry image

Steps:

Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 342 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 tablespoon neutral oil, such as sunflower or grapeseed
4 ounces/2 packed cups whole shishito peppers
4 cups fresh corn kernels (from 4 to 5 large ears corn)
3 tablespoons Japanese curry paste (also called curry sauce mix)
1/2 cup dry white wine
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

SAUTEED SHISHITO PEPPERS

Provided by Ina Garten

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 5

Sauteed Shishito Peppers image

Steps:

Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

Ingredients

Good olive oil
1/2 pound shishito peppers
Kosher salt and freshly ground black pepper
1/2 lime
Flaked sea salt, such as Maldon

SPICY CORN AND SHISHITO SALAD

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Spicy Corn and Shishito Salad image

Steps:

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Ingredients

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

BLISTERED SHISHITO PEPPERS

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

Provided by Ali Slagle

Categories easy, quick, snack, vegetables, appetizer

Time 10m

Yield 4 appetizer servings

Number Of Ingredients 3

Blistered Shishito Peppers image

Steps:

In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

Ingredients

8 ounces shishito peppers
1 tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt

More about "seared shishito peppers with corn and japanese curry recipes"

BLISTERED SHISHITO PEPPERS RECIPE - COOKIE AND KATE

Web Aug 23, 2019 Instructions. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside. Preheat a medium skillet …
From cookieandkate.com

Seared Shishito Peppers With Corn And Japanese Curry Recipes

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY

SAUTEED SHISHITO PEPPERS

SPICY CORN AND SHISHITO SALAD

BLISTERED SHISHITO PEPPERS

More about "seared shishito peppers with corn and japanese curry recipes"

BLISTERED SHISHITO PEPPERS RECIPE - COOKIE AND KATE

GRILLED SHISHITO PEPPERS - PROFUSION CURRY

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY RECIPE

SEARED SHISHITO PEPPERS (WITH VIDEO) | HOW TO FEED A LOON

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY RECIPE

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY RECIPES

SEARED SHISHITO PEPPER WITH CORN AND JAPANESE CURRY

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY …

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY

8 BEST SHISHITO PEPPER RECIPES (QUICK + EASY) - INSANELY GOOD

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY …

NYT COOKING - BLISTERED SHISHITO PEPPERS ARE A GIFT. GET ... - FACEBOOK

RECIPE: BROWN BUTTER COD WITH CORN, SHISHITO PEPPERS & PURPLE …

GRILLED SHISHITO RECIPE – JAPANESE COOKING 101

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY RECIPE

SHISHITO RECIPES - NYT COOKING

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY RECIPES …

CREAMED SHISHITO PEPPERS RECIPE - SERIOUS EATS

JAPANESE CURRY PASTE RECIPES - NYT COOKING

You'll also love

Related Search