Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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.
Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first 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 can achieve it.
The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
- Prepare 2 pounds 31/40 head-on shrimp
- Get 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
- Get 1 Tablespoon olive oil
- Get 1/2 onion, minced
- Get 4 cloves garlic, chopped
- Prepare 3 teaspoons dried Herbes de Provence
- Make ready 2-4 teaspoons dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
- Prepare zest of half a lemon
- Prepare 2/3 cup tomato puree
- Make ready 2/3 cup chicken or vegetable stock
- Make ready 1/2-3/4 teaspoons salt
- Make ready juice of half a lemon
- Make ready chopped parsley for garnish
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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