[Mommy Vegan]MommyVegan Cook Oishi Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence For Vegan's Friend

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.

From Middle English hot, hat, from Old English hāt ("hot, fervent, fervid, fierce"), from Proto-Germanic *haitaz ("hot"), from Proto-Indo-European *kay- ("hot; to heat"). Having or giving off heat; capable of burning. b. 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. 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.

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

1. It's 2 pounds of 31/40 head-on shrimp.
2. What You needis 2 Tablespoons of unsalted butter (or if you use salted, just adjust the salt down a little).
3. Lets Go Prepare 1 Tablespoon of olive oil.
4. What You needis 1/2 of onion, minced.
5. Lets Go Prepare 4 cloves of garlic, chopped.
6. It's 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. Lets Go Prepare of zest of half a lemon.
9. Lets Go Prepare 2/3 cup of tomato puree.
10. Lets Go Prepare 2/3 cup of chicken or vegetable stock.
11. Lets Go Prepare 1/2-3/4 teaspoons of salt.
12. What You needis of juice of half a lemon.
13. Lets Go Prepare of chopped parsley for garnish.

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

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! :).