Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hot definition is - having a relatively high temperature. How to use hot in a sentence. Hot definition, having or giving off heat; having a high temperature: a hot fire; hot coffee.
Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
- Make ready 2 pounds 31/40 head-on shrimp
- Take 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
- Get 1 Tablespoon olive oil
- Take 1/2 onion, minced
- Make ready 4 cloves garlic, chopped
- Get 3 teaspoons dried Herbes de Provence
- Take 2-4 teaspoons dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
- Make ready zest of half a lemon
- Get 2/3 cup tomato puree
- Get 2/3 cup chicken or vegetable stock
- Prepare 1/2-3/4 teaspoons salt
- Make ready juice of half a lemon
- Get chopped parsley for garnish
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Steps to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
- 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.
- Add the Herbes de Provence, chili flakes, and lemon zest and stir to incorporate.
- Add tomato puree, stir, and let it cook for a minute or so before adding the stock.
- 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.
- Give the shrimp a few gentle stirs and folds to redistribute then cover and steam again for another 3 to 4 minutes.
- 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.
- Top with chopped fresh parsley, serve with some good crusty bread, peel and eat, and enjoy! :)
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