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

Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence Recipe. From Middle English hot, hat, from Old English hāt ("hot, fervent, fervid, fierce"), from Proto-Germanic *haitaz ("hot"), from Proto-Indo-European *kay- ("hot; to heat"). This approximation hides hot spots of pollutant concentrations in urban areas, where the density of buildings is highest.

You can have Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence using 13 ingredients and 7 steps. Here is how you achieve it.

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

1. Take of 31/40 head-on shrimp.
2. Prepare of unsalted butter (or if you use salted, just adjust the salt down a little).
3. It’s of olive oil.
4. You need of onion, minced.
5. You need of garlic, chopped.
6. You need of dried Herbes de Provence.
7. Take of dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things.
8. You need of zest of half a lemon.
9. You need of tomato puree.
10. You need of chicken or vegetable stock.
11. It’s of salt.
12. You need of juice of half a lemon.
13. Take of chopped parsley for garnish.

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

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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