Shrimps + Shishitos Recipe

Prepare shrimp

Pat the shrimp very dry with paper towels. Toss in a bowl with 1 tsp sea salt, 1/2 tsp black pepper and 1 tbsp lemon juice. Let sit while you prepare butter and peppers (5–10 minutes).

Prepare shishitos

Rinse and dry the shishito peppers. Trim any stem ends if needed, leaving most intact so they blister whole.

In a small saucepan over low heat, melt 4 tbsp of the butter with 1 tbsp olive oil. Add minced garlic and cook gently 30–40 seconds until fragrant but not browned.

Add the fresh sage leaves to the butter and cook on low for 2–3 minutes until the leaves become crisp at the edges and the butter starts to brown slightly and smell nutty (clarified/browned butter stage). Watch closely to avoid burning.

Remove saucepan from heat and stir in the dried rose petals and optional pinch of crushed red pepper. Let the infused butter rest 1–2 minutes so the rose petals soften and release aroma. Taste carefully and add a little more salt if needed. Reserve the remaining 2 tbsp unsalted butter (cold) for finishing if you want a silkier sauce later.

Heat a large heavy skillet (cast iron or stainless) over medium-high heat until hot. Add the shishito peppers and a light drizzle of oil if the pan is dry. Sear, turning occasionally, until most peppers are blistered and lightly charred on multiple sides, 6–8 minutes. Remove to a plate and keep warm. Sprinkle with flaky sea salt.

Using the same skillet over medium-high, add the remaining 2 tbsp butter (if reserved cold) and once melted and foamy add the seasoned shrimp in a single layer. Cook undisturbed for about 1–1.5 minutes until the underside is pink and slightly golden. Flip and cook another 1–1.5 minutes until opaque and just cooked through (total 3–4 minutes depending on size). Avoid overcooking.

Pour the warm sage + dried rose butter over the cooked shrimp, tossing briefly to coat. If you reserved cold butter, swirl it in now off heat to create a glossy sauce. Taste and adjust with a squeeze of lemon if desired.

Return the blistered shishitos to the pan with the shrimp and gently toss to combine and warm together for 30 seconds.

Transfer shrimp and shishitos to a serving platter. Scatter crisp sage leaves from the butter over the top. Sprinkle with chopped parsley if using and a final touch of flaky sea salt. Serve immediately with lemon wedges on the side.