Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special 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 & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something which I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few ingredients. 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 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)
- Make ready 1 Tablespoon olive oil
- Make ready 1/2 onion, minced
- Take 4 cloves garlic, chopped
- Prepare 3 teaspoons dried Herbes de Provence
- Prepare 2-4 teaspoons dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
- Get zest of half a lemon
- Make ready 2/3 cup tomato puree
- Make ready 2/3 cup chicken or vegetable stock
- Prepare 1/2-3/4 teaspoons salt
- Get juice of half a lemon
- Prepare 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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