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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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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 particular recipe, we have to first prepare a few components. You can cook hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
  1. Prepare 2 pounds 31/40 head-on shrimp
  2. Take 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
  3. Get 1 Tablespoon olive oil
  4. Prepare 1/2 onion, minced
  5. Take 4 cloves garlic, chopped
  6. Make ready 3 teaspoons dried Herbes de Provence
  7. Get 2-4 teaspoons 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 2/3 cup tomato puree
  10. Get 2/3 cup chicken or vegetable stock
  11. Make ready 1/2-3/4 teaspoons salt
  12. Prepare juice of half a lemon
  13. Take chopped parsley for garnish

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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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