Shrimp Baked with Feta, Ouzo & Cognac
                                
     28 oz Canned tomatoes                     2 lb Deveined shrimp
      6 tb Olive oil                           3 tb Ouzo
      1 md Onion; finely chopped               3 tb Metaxa 'cognac'
      1    Garlic clove; finely minced       1/4 lb Feta cheese
    1/4 ts Sugar                               2 tb Fresh, chopped parsley
           Salt & pepper to taste              2 tb Butter

  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.