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Carolina Kitchen: Sauteed Shishito Peppers and Marcona Almonds

Carolina Kitchen: Sauteed Shishito Peppers and Marcona Almonds by The Dining Diva, Chef Molly Fowler

by The Dining Diva, Chef Molly Fowler

Ingreidents

  • Olive oil
  • 6 oz Shishito peppers
  • 1/2 Cup Marcona almonds
  • Shaved Manchego cheese

Instructions

  1. Heat a small amount of olive oil in a skillet over medium high heat.
  2. Add peppers and stir frequently to allow them to blister on all sides.
  3. About halfway through, add the almonds.
  4. When peppers are blistered all over, pour the contents of the skillet into the serving dish and garnish with shaved cheese.
  5. Eat while warm.

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