Unique Recipe Hot Spicy Peel Eat MediterraneanInspired Shrimp with Herbes de Provence Delicious

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13 ingredients, 7 steps, cooking Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence

How are you every body, at this time you get cook recipe Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence with 13 ingredients and 7 steps. Next this is how to prepare, please observe carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 7 stages of easy cooking Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence.

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

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

If all ingredients Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Process Cooking 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! :)
   
8. Finish and Enjoy.

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