Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence - Turned out great! Very moist.. Today I am sharing this Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence! A quick and easy dinner that is ready in under 25 minutes! HOT's official website. перевод и определение "hot", английский-русский Словарь онлайн. This approximation hides hot spots of pollutant concentrations in urban areas, where the density of buildings is highest. 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.
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You can cook Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence with 13 Ingredients and 7 steps. See the following guide!
Ingredients for Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:
- 2 pounds 31/40 head-on shrimp.
- 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little).
- 1 Tablespoon olive oil.
- 1/2 onion, minced.
- 4 cloves garlic, chopped.
- 3 teaspoons dried Herbes de Provence.
- 2-4 teaspoons dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things.
- zest of half a lemon.
- 2/3 cup tomato puree.
- 2/3 cup chicken or vegetable stock.
- 1/2-3/4 teaspoons salt.
- juice of half a lemon.
- chopped parsley for garnish.
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Step by step how to cook 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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