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

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Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence. It is one of my favorites. This time, I am going to make it a bit tasty. 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 favored of current trending foods in the world. It's enjoyed by millions every day. It is easy, it's 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 have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook hot & spicy peel & eat mediterranean-inspired shrimp with herbes de provence using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence:

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

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Instructions 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..
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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