Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence
Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something that I’ve loved my entire life. They are nice and they look wonderful.

Hot or HOT may refer to: Hot District, a district of Chiang Mai province, Thailand. Hot, Hot a sub-district of Hot District, Thailand. Tha Kham, also known as Hot, a town in Hot District, Chiang Mai province, Thailand.

To get started with this recipe, we have to prepare a few ingredients. You can have hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
  1. Make ready 31/40 head-on shrimp
  2. Take unsalted butter (or if you use salted, just adjust the salt down a little)
  3. Take olive oil
  4. Take onion, minced
  5. Get garlic, chopped
  6. Prepare dried Herbes de Provence
  7. Make ready dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
  8. Prepare zest of half a lemon
  9. Make ready tomato puree
  10. Take chicken or vegetable stock
  11. Prepare salt
  12. Make ready juice of half a lemon
  13. Take chopped parsley for garnish
Instructions to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
  1. Melt 1 Tablespoon butter with 1 Tablespoon olive oil in a saute pan or shallow pot over medium heat. Add onions and garlic and let them sweat for 4 to 5 minutes until the onions are translucent.
  2. Add the Herbes de Provence, chili flakes, and lemon zest and stir to incorporate.
  3. Add tomato puree, stir, and let it cook for a minute or so before adding the stock.
  4. Stir in the stock, then add salt and give the sauce a few good stirs. Then add shrimp and distribute evenly over the cooking surface. Cover and steam for 3 to 4 minutes.
  5. Give the shrimp a few gentle stirs and folds to redistribute then cover and steam again for another 3 to 4 minutes.
  6. At this point, the shrimp should be just cooked through (it should all have just turned opaque). Then add lemon juice and the other Tablespoon of butter, and give everything another few gentle tosses.
  7. Top with chopped fresh parsley, serve with some good crusty bread, peel and eat, and enjoy! :)

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