Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Mau di post fotonya? hot [hɔt]Прилагательное. hot / hotter / hottest. Hot or HOT may refer to: Hot District, a district of Chiang Mai province, Thailand. Hot, Hot a sub-district of Hot District, Thailand.
Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something that I’ve loved my whole life.
To get started with this particular 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 can achieve 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
- Get 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
- Prepare 1 Tablespoon olive oil
- Take 1/2 onion, minced
- Take 4 cloves garlic, chopped
- Prepare 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
- Take zest of half a lemon
- Get 2/3 cup tomato puree
- Get 2/3 cup chicken or vegetable stock
- Make ready 1/2-3/4 teaspoons salt
- Make ready juice of half a lemon
- Prepare 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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