Easiest Way to Prepare Perfect Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence

Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence. Hot or HOT may refer to: Hot District, a district of Chiang Mai province, Thailand. Hot, Hot a sub-district of Hot District, Thailand. Learn more. adjective, hot·ter, hot·test. having or giving off heat; having a high temperature: a hot fire; hot coffee. having or causing a sensation of great bodily heat; attended with or producing such a sensation. (physically attractive): hawt (slang, especially Internet), hott (slang, especially Internet).

Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence Hot definition is - having a relatively high temperature. At Hot Topic, we're all about self expression. We love hearing your comments and feedback, but hey HOT Telecommunication Programs Ltd. You can cook Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence

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

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Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence step by step

  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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