Carolina Kitchen: Sauteed Shishito Peppers and Marcona Almonds
by The Dining Diva, Chef Molly Fowler
- Olive oil
- 6 oz Shishito peppers
- 1/2 Cup Marcona almonds
- Shaved Manchego cheese
- Heat a small amount of olive oil in a skillet over medium high heat.
- Add peppers and stir frequently to allow them to blister on all sides.
- About halfway through, add the almonds.
- When peppers are blistered all over, pour the contents of the skillet into the serving dish and garnish with shaved cheese.
- Eat while warm.