Easiest Way to Prepare Appetizing 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. Tha Kham, also known as Hot, a town in Hot District, Chiang Mai province, Thailand.

The intern in my history class is such a(HOT chick)hottie I get (if chick)wet / (if guy)hard just looking at her. PagesBusinessesScience, technology and engineeringInformation technology companyTelecommunication companyהוט תקשורת HOT. הוט מובייל מציעה חבילות שיחה, גלישה ו-SMS במחיר קבוע וללא הגבלה. ניתן לרכוש גם חבילות לעסקים ומכשירים סלולריים כולל אייפון או סמארטפון. 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. Hot definition is - having a relatively high temperature. You can have 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. You need 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. You need 1 Tablespoon of olive oil.
4. It's 1/2 of onion, minced.
5. It's 4 cloves of garlic, chopped.
6. It's 3 teaspoons of dried Herbes de Provence.
7. You need 2-4 teaspoons of dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things.
8. You need of zest of half a lemon.
9. Prepare 2/3 cup of tomato puree.
10. Prepare 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. You need 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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