Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have 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:
- Make ready 2 pounds 31/40 head-on shrimp
- Make ready 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
- Prepare 1 Tablespoon olive oil
- Get 1/2 onion, minced
- Make ready 4 cloves garlic, chopped
- Make ready 3 teaspoons dried Herbes de Provence
- Get 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
- Make ready 2/3 cup tomato puree
- Prepare 2/3 cup chicken or vegetable stock
- Make ready 1/2-3/4 teaspoons salt
- Take juice of half a lemon
- Get chopped parsley for garnish
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Instructions 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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