Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something that I have loved my entire life. They are fine and they look wonderful.

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.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:

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

Instructions to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:

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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