I’m just catching up on the thread after the wonderful 5 day visit with our son, his wife, and our two grandsons, ages 4 and 16 months. The older one picked the first shishitos on Wednesday morning which I sautéed with onions, mushrooms, and cherry tomatoes and added to the scrambled eggs with cheese for breakfast on Thursday. By last evening, we had a dozen more ready, so I blistered them for a little treat to go alongside our grilled burgers and corn on the cob (fresh from the farm 2 days before).
Now I have to try them in the air fryer!
Someone else on this thread shared this recipe a few years ago. It’s a staple around here. I freeze in very small containers. Good on anything from a burger to steak to chicken. I am using my last container from last year up. Maybe it was Pollard?
https://www.seriouseats.com/creamed-shishitos
Not me on the creamed shishitos.
Just did shisitos by themselves in the air fryer and 5-6 minutes is about right. The charring is light in color and more even than pan charring. I can see where a grill would be best for the charred aspect as far as aesthetics goes.
Leftover meatloaf is the rest of my lunch and I bet some chopped up shishitos would be good in meatloaf.