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Preheat oven to 400 degrees. 2. Heat 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. 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. Remove 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. Bake in oven about 10 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Record your recipes and experiments — organized cooking journal
Non-stick grill mat for delicate fish, small vegetables