*  Exported from  MasterCook  *
                               SHRIMP SEVILLE
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Seafood                          Cheese
   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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