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Shrimp Seville

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Submitted by Gerianne

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

¼ 59
CUP ML OLIVE OIL
56 1618.4
OUNCES ML/G TOMATOES
drained
2 2
MEDIUM MEDIUM ONIONS
chopped
2 2
LARGE LARGE GARLIC CLOVES
chopped *
2 1E+1
TEASPOONS ML THYME
dried *
½ 2.5
TEASPOON ML RED PEPPER FLAKES
2 ½ 1.1
POUNDS KG SHRIMP
large, shelled
¼ 59
CUP ML BRANDY *
¾ 177
CUP ML WINE *
¼ 59
CUP ML PARMESAN CHEESE
grated
¼ 59
CUP ML BUTTER
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 404 45% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 393mg 131%
Sodium 554mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 87g
Vitamin A 50% Vitamin C 57%
Calcium 15% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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