Shrimp Seville
Submitted by Gerianne
Spanish-inspired shrimp baked in a brandy and white wine tomato sauce with thyme, chili flakes, and a golden Parmesan crust. A stunning make-ahead gratin that’s ready when your guests arrive.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minNamed after the sun-soaked Spanish city, this shrimp gratin has all the warmth and bold flavors of Andalusia.
Shrimp get a quick sear, then the pan gets deglazed with brandy and white wine. Chopped tomatoes, thyme, and a pinch of chili flakes simmer down into a chunky, salsa-like sauce. Fold the shrimp back in, transfer everything to a gratin dish, and top with Parmesan and dots of butter.
Here’s the best part: you assemble it ahead, stash it in the fridge, and bake it when you’re ready. It comes out bubbling and golden, and you look completely relaxed while serving it.
Kitchen Tips
- Reduce the brandy down to about a tablespoon. You want concentrated flavor, not raw alcohol bite.
- Simmer the sauce until it hits salsa consistency. Too thin and it’ll pool around the shrimp instead of coating them.
- Assemble the gratin and refrigerate, but pull it out an hour before baking so it comes to room temperature. Cold dishes from the fridge need longer in the oven and cook unevenly.
- Use an attractive baking dish you can bring straight to the table. This one deserves to be served right from the oven.
Ingredients
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.
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