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date: 2020-12-22T05:58:05.398Z
image: https://img-global.cpcdn.com/recipes/4d21826f0c17ab82/751x532cq70/hot-spicy-peel-eat-mediterranean-inspired-shrimp-with-herbes-de-provence-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4d21826f0c17ab82/751x532cq70/hot-spicy-peel-eat-mediterranean-inspired-shrimp-with-herbes-de-provence-recipe-main-photo.jpg
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author: Lura Bell
ratingvalue: 4.9
reviewcount: 15176
recipeingredient:
- "2 pounds 3140 headon 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"
recipeinstructions:
- "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! :)"
categories:
- Recipe
tags:
- hot
-
- spicy
katakunci: hot spicy
nutrition: 282 calories
recipecuisine: American
preptime: "PT21M"
cooktime: "PT58M"
recipeyield: "2"
recipecategory: Lunch
---
![Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence](https://img-global.cpcdn.com/recipes/4d21826f0c17ab82/751x532cq70/hot-spicy-peel-eat-mediterranean-inspired-shrimp-with-herbes-de-provence-recipe-main-photo.jpg)
Hey everyone, I hope you're having an amazing day today. 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. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is one of the most popular of recent trending foods on earth. It's enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They're fine and they look fantastic. Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence is something which I've loved my entire life.
To begin with this particular recipe, we have to 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. Get 2 pounds 31/40 head-on shrimp
1. Prepare 2 Tablespoons unsalted butter (or if you use salted, just adjust the salt down a little)
1. Prepare 1 Tablespoon olive oil
1. Take 1/2 onion, minced
1. Prepare 4 cloves garlic, chopped
1. Get 3 teaspoons dried Herbes de Provence
1. Get 2-4 teaspoons dried chili flakes (like the kind you use on pizza and pasta), depending on how hot you like things
1. Make ready zest of half a lemon
1. Get 2/3 cup tomato puree
1. Get 2/3 cup chicken or vegetable stock
1. Take 1/2-3/4 teaspoons salt
1. Take juice of half a lemon
1. Get chopped parsley for garnish
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##### Steps 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.
1. Add the Herbes de Provence, chili flakes, and lemon zest and stir to incorporate.
1. Add tomato puree, stir, and let it cook for a minute or so before adding the stock.
1. 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.
1. Give the shrimp a few gentle stirs and folds to redistribute then cover and steam again for another 3 to 4 minutes.
1. 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.
1. Top with chopped fresh parsley, serve with some good crusty bread, peel and eat, and enjoy! :)
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