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.