Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make 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’m gonna 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something that I’ve loved my entire life.
To get started with this recipe, we must 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 cook that.
The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
- Take 31/40 head-on shrimp
- Get unsalted butter (or if you use salted, just adjust the salt down a little)
- Take olive oil
- Take onion, minced
- Make ready garlic, chopped
- Take dried Herbes de Provence
- Take dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
- Take zest of half a lemon
- Make ready tomato puree
- Take chicken or vegetable stock
- Make ready salt
- Prepare 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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