SHRIMP BAKED WITH FETA~ OUZO & COGNAC

      Title: SHRIMP BAKED WITH FETA~ OUZO & COGNAC
  Categories: Greek, Seafood
       Yield: 4 Servings
  
            Karen Mintzias
      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.
   
   Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
   
   Typed for you by Karen Mintzias
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