Greek Baked Prawns with Feta and Ouzo

PREP: Chop all the tomatoes. Chop ½ cup parsley, fine. Chop onions. Peel garlic cloves and set them up (2 at a time) in garlic press. You will be squeezing garlic into the sauce. COOK SAUCE: Pour about ½ cup Olive oil into pan on stove, heat on medium heat. Add all chopped onions to pan and cook slowly until golden brown, about 12 minutes. If they are cooking too fast or getting burned, you may have to turn down heat. Add all tomatoes, most of the parsley (save some to sprinkle on top of finished dish—about a quarter of the total. Not exact) Squeeze in 4 cloves of garlic using the garlic press. You can do 2 cloves at once, but then you have to clean out the garlic press for the next two. Season with salt and pepper to taste. Bring to a boil; then reduce heat, cover, and simmer until sauce thickens, stirring occasionally. Cook at least 20 minutes, but don’t let it dry out. Sauce can be prepared 1 day ahead. Cover and refrigerate, then reheat before continuing. SHRIMP Preheat oven to 400 F. Remove all shells from shrimp (can leave tails on). Heat remaining 1/4 cup olive oil in large pan over medium-high heat. Add shrimp and sauté about 1 minute, till only slightly pink. Get ready for the fun: Add Ouzo, heat it for a few seconds, then ignite it with a long match. Turn out the lights and watch the flame! Continue cooking until the flames subside. Turn lights back on. Add tomato sauce to shrimp. Transfer mixture to baking dish, about 9X13 inches. Sprinkle Feta cheese all over it. Bake uncovered about 10 minutes, until shrimp are cooked through and sauce bubbles.