Shrimp Seville

* Exported from MasterCook *

SHRIMP SEVILLE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Cheese
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
56 oz Tomatoes (2x28oz cn) drained
2 md Onions, chopped
2 lg Garlic cloves, chopped
2 ts Thyme, dried
1/2 ts Chili flakes
2 1/2 lb Shrimp, large, shelled
1/4 c Brandy
3/4 c Wine, dry white
pn Saffron (optional)
Salt to taste
Pepper, fresh ground
1/4 c Parmesan, grated
1/4 c Butter
2 tb Parsley, fresh, chopped

Heat olive oil in a large skillet on medium high heat.
Add onion and garlic and saute for 3 minutes or until
onion softens. Turn heat to high and add thyme, chili
flakes and shrimp. Cook shrimp stirring rapidly for 1
minute or until shrimp is slightly pink. Remove shrimp
and reserve. Add brandy to skillet, reduce to 1 tb.
Add white wine and bring to a boil. Chop tomatoes and
add to skillet, along with optional saffron. Reduce
heat to medium low and simmer uncovered for about 15
minutes or until sauce thickens slightly. Sauce should
have the consistency of a salsa. Cool sauce and stir
in shrimp. Season to taste. Place shrimp and sauce in
a large buttered gratin dish. Sprinkle with Parmesan
and dot with butter. Refrigerate until one hour before
baking. Bake in 400F (200C) oven for 15 minutes or
until sauce bubbles. Sprinkle with parsley before
serving. Bake in an attractive baking dish and serve
directly from it. Yhou can substitute 1 c goat cheese
for the Parmesan for a subtle, interesting flavour.



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