Shrimp Seville
Yield
6 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 56 | ounces |
tomatoes
drained |
|
| 2 | medium |
onions
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 2 | teaspoons |
thyme
dried |
*
|
| ½ | teaspoon |
red pepper flakes
|
|
| 2 ½ | pounds |
shrimp
large, shelled |
|
| ¼ | cup |
brandy
|
*
|
| ¾ | cup |
wine
|
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
butter
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 1618.4 | ml/g |
tomatoes
drained |
|
| 2 | medium |
onions
chopped |
|
| 2 | large |
garlic cloves
chopped |
*
|
| 1E+1 | ml |
thyme
dried |
*
|
| 2.5 | ml |
red pepper flakes
|
|
| 1.1 | kg |
shrimp
large, shelled |
|
| 59 | ml |
brandy
|
*
|
| 177 | ml |
wine
|
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
butter
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Heat olive oil in a large skillet on medium high heat.
Add onion and garlic and sauté 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 400℉ (200℃). oven for 15 minutes or until sauce bubbles.
Sprinkle with parsley before serving.
Bake in an attractive baking dish and serve directly from it.
