### Creamy Shishito Peppers: A Versatile Delight

These creamy shishito peppers make an excellent side dish, a flavorful pizza topping, or a delicious filling for tacos. The possibilities are endless!

**Updated: September 5, 2024**

#### Why This Recipe Works
Sweating the shishitos along with shallots and garlic before adding cream ensures that the vegetables soften beautifully without becoming mushy. As the cream simmers, it thickens to create a luscious sauce that captures the mild heat of the shishitos. The addition of grated Parmesan and a hint of nutmeg introduces savory and nutty flavors that elevate this dish.

When summer produce is at its peak, it’s hard to resist experimenting with fresh ingredients. If you hear someone lamenting about yet another zucchini or charred shishito pepper, remind them to appreciate these seasonal delights before winter brings heartier root vegetables like beets and parsnips. Instead of simply blistering every shishito they buy from the market, suggest transforming them into this rich creamed version.

#### A Culinary Inspiration
This recipe serves as a refreshing twist on traditional vegetable preparations. By cooking down shishitos with shallots and garlic in heavy cream until it reaches a perfect saucy consistency—while allowing just enough heat from the peppers to shine through—you create an irresistible accompaniment for steak or even as part of your favorite pizza or pasta dishes.

The inspiration for this dish came from my experience at Tapestry in Boston—a now-closed restaurant where I first tasted these delightful creamed peppers on a Neapolitan-style pizza topped with potatoes and smoky speck. Recently, I reached out to Kevin Walsh, former co-executive chef at Tapestry, who shared his insights on recreating this beloved recipe.

Though he couldn’t recall exact measurements without his notes handy, he provided me with essential guidance based on Chef Alex Stupak’s rajas-inspired creation featuring crema and shishitos—a delicious riff worth trying! Since then, I’ve made this dish weekly; it’s become my go-to way to enjoy these vibrant peppers until next summer rolls around.

### Creamed Shishito Peppers Recipe

**Ingredients:**
– 1 tablespoon (15 ml) extra-virgin olive oil
– 8 ounces (225–285 g) fresh shishito peppers (about 3 cups when sliced)
– 2 medium shallots (80 g), thinly sliced
– 2 garlic cloves (10 g), thinly sliced
– Kosher salt & freshly ground black pepper
– 1 cup (240 ml) heavy cream
– 1 ounce (30 g) grated Parmigiano-Reggiano cheese
– Pinch of freshly ground nutmeg

**Instructions:**
1. In a large skillet or saucier over medium heat, warm the olive oil until shimmering.
2. Add in sliced shishitos along with shallots and garlic; season lightly with salt and pepper.
3. Cook while stirring frequently until vegetables are tender but not browned—approximately 5–7 minutes—ensuring that the bright green color remains intact.
4. Pour in heavy cream; season again lightly with salt before bringing it all to a rapid simmer.
5. Maintain simmering while stirring often for about another 5–7 minutes until reduced into a creamy sauce consistency.
6. Remove from heat; stir in grated cheese and nutmeg while adjusting seasoning if necessary.
7. Serve immediately or allow cooling before storing in an airtight container for later use.

#### Special Equipment Needed:
A large skillet or saucier will work best for preparing this dish.

#### Make-Ahead Tips:
You can store leftover creamed shishitos in an airtight container in your refrigerator for up to five days! Reheat gently on low heat either on your stovetop or microwave—adding extra cream if needed to restore its original texture.

### Nutritional Information (per serving):
*Calories:* **298**
*Total Fat:* **27g**
*Saturated Fat:* **15g**
*Cholesterol:* **74mg**
*Sodium:* **263mg**
*Total Carbohydrates:* **10g**
*Dietary Fiber:* **3g**
*Protein:* **5g**

Enjoy exploring new ways to savor summer’s bounty by making these creamy delights part of your culinary repertoire!