Creamed Shishito Peppers
There's no looking a gift horse in the mouth when summer produce is at its peak. If you hear someone complaining that they can't bear the thought of looking at another zucchini or charring another shishito, it's your duty to tell them to stop, take a beat, and think about the long winter of beets and parsnips that will be here soon enough. Then let them know that they don't have to blister every shishito they bring home from the market. How about turning them into a dreamy batch of creamed shishitos instead?
By Exeter Produce
Jul 17, 2025Prep Time
20Cook Time
20Servings
3-4Nutritional Info
Nutrition Facts (per serving) 301 Calories 27g Fat 11g Carbs 5g ProteinT
hese creamed shishitos are the perfect antidote to standard produce-procedure fatigue. Shishitos, shallots, and garlic cooked down with heavy cream to a saucy consistency, with the cream picking up just the right amount of subtle heat from the peppers. Finished with a handful of grated parmesan and a pinch of nutmeg, this is a steak side dish for the summer...or a pizza topping or a taco filling or the building block of a great pasta sauce.
Ingredients
1 tablespoon (15 ml) extra-virgin olive oil
8 ounces (225 to 285 g) shishito peppers, stemmed and thinly sliced into rounds (yielding about 3 cups; 200 g sliced peppers)
2 medium shallots (80 g), thinly sliced
2 garlic cloves (10 g), thinly sliced
Kosher salt and freshly ground black pepper
1 cup (240 ml) heavy cream
1 ounce (30 g) grated Parmigiano-Reggiano
Pinch freshly ground or grated nutmeg
Method
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.
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.
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.
Special Equipment
10-inch skillet or 3-quart saucier
Make-Ahead and Storage
Creamed shishitos can be refrigerated in an airtight container for up to 5 days. Gently reheat on the stovetop or in the microwave, adding a little cream as needed to achieve the proper consistency.
About Us
Located in Southwestern Ontario, Exeter Produce is a grower and packer with over six decades of food handling experience.
Useful Links
Our Contacts
215 Thames Road West, Exeter, ON N0M 1S3
Canada
1 (519) 235-0141
1 (800) 881-4861