Shrimp Seville Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Olive oil,
56 ounce: Tomatoes, (2x28oz cn) drained
2 medium: Onions, chopped
2 large: Garlic cloves, chopped
2 tsp: Thyme, dried
1/2 tsp: Chili flakes,
2 1/2 lbs: Shrimp, large, shelled
1/4 cup: Brandy,
3/4 cup: Wine, dry white
pn Saffron, optional
Salt to taste,
Pepper, fresh ground
1/4 cup: Parmesan, grated
1/4 cup: Butter,
2 tbsp: Parsley, fresh, chopped
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp