Baked Shrimp With Tomatoes And Feta

• 1/3 cup olive oil
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 2 14 1/2 oz cans diced tomatoes in juice
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon dried oregano
• 5 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 2 pounds large shrimp, peeled, deveined
• 1/2 cup ouzo
• 1/2 cup Kalamata olive
• 8 ounces feta cheese, crumbled

1. 1.treheat oven to 400 degrees.
2. 2.teat 1/3 cup oil in large pan over medium heat and add onions, saute until golden about 12 minutes. Add tomatoes with juices, 3 tablespoon parsley, oregano, garlic and cayenne. Bring to a boil. Reduce heat to medium low. Cover and simmer until sauce thickens about 20 minutes.
3. 3.transfer sauce to bowl and wipe out pan. Heat 3 tablespoons of oil in pan over medium-high heat. Sprinkle shrimp with salt and pepper and add to skillet. Saute until opague in center - about 3 minutes.
4. 4.temove skillet from heat. Add ouzo and ignite. Return skillet to stove and cook over medium heat until flames subside. Add tomato sauce and olives. Sprinkle feta over top.
5. 5.take in oven about 10 minutes.

olive oil, olive oil, onions, tomatoes, fresh parsley, oregano, garlic, cayenne pepper, shrimp, ouzo, olive, feta cheese

Taken from www.epicurious.com/recipes/member/views/baked-shrimp-with-tomatoes-and-feta-1277597 (may not work)