Title: Shrimp baked with feta ouzo & cognac
 Categories: Fish, Main dish
      Yield: 4 Servings
 
     28 oz Canned tomatoes
      6 tb Olive oil
      1 md Onion; finely chopped
      1    Garlic clove; finely minced
    1/4 ts Sugar
           Salt & pepper to taste
      2 tb Butter
      2 lb Deveined shrimp
      3 tb Ouzo
      3 tb Metaxa 'cognac'
    1/4 lb Feta cheese
      2 tb Fresh, chopped parsley
 
  Pour tomatoes into mixing bowl.  Squeeze into small pieces. Heat 4
  tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add
  tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat
  until sauce is thickened.
  
  Heat butter and 2 tablespoons oil in large, heavy skillet. Saute
  shrimp over medium-high heat until pink. Add ouzo and cognac. Flame
  shrimp. Place in casserole or individual ramekins. Cover with the
  tomato sauce. Sprinkle with crumbled feta and parsley. (This much of
  preparation can be done ahead of time.) Bake in 425 F oven 10 minutes
  or until well-heated and feta has melted.  Serve with crusty bread
  and a salad. Freezes well. Defrost when ready to use.  Bake, covered,
  at 400 F 10-15 minutes.