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.