Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28      ounces        canned tomatoes
   6      tablespoons   olive oil
   1      medium        onion -- finely chopped
   1                    garlic clove -- finely minced
     1/4  teaspoon      sugar
                        salt and pepper to taste
   2      tablespoons   butter
   2      pounds        deveined shrimp
   3      tablespoons   ouzo
   3      tablespoons   metaxa 'cognac'
     1/4  pound         feta cheese
   2      tablespoons   fresh -- chopped parsley

Preparation:

Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly sauté 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. Sauté 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 425F 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 400F 10-15 minutes. Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7