This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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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.

One who is: a. gorgeous b. pretty c. beautiful d. cute e. attractive. Having or giving off heat; capable of burning. b. Hot definition is - having a relatively high temperature. Before preparing the dish, I have done some research on how to cook Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence easily with yummy taste. You can have Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence using 13 ingredients and 7 steps. Here is how you cook it.

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

You need 2 pounds of 31/40 head-on shrimp.
Prepare 2 Tablespoons of unsalted butter (or if you use salted, just adjust the salt down a little).
It's 1 Tablespoon of olive oil.
It's 1/2 of onion, minced.
Prepare 4 cloves of garlic, chopped.
It's 3 teaspoons of dried Herbes de Provence.
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.
You need of zest of half a lemon.
You need 2/3 cup of tomato puree.
It's 2/3 cup of chicken or vegetable stock.
You need 1/2-3/4 teaspoons of salt.
It's of juice of half a lemon.
You need of chopped parsley for garnish.

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How to make Hot & Spicy Peel & Eat Mediterranean-Inspired Shrimp with Herbes de Provence step by step

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! :).

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