Baked Shrimp with Pastis and Feta

Pastis is an anise-flavored spirit from France. This flavor blends beautifully with the other ingredients in this recipe to create a dish with layers of taste.  Flaming the Pastis adds a bit of drama to the preparation!  Serve with crusty bread to soak up the broth.

Ingredients

3 Tablespoons olive oil, divided
1 1/2 medium onions, chopped
1 (14.3) ounce fire-roasted diced tomatoes
2 Tablespoons chopped fresh parsley, divided
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
3 large garlic cloves, minced
Salt and pepper to taste
1 pound medium-size raw shrimp, peeled, deveined and tails removed
1/4 cup Pastis (Ouzo may be substituted)
1/4 cup sliced black olives
4 ounces crumbled feta cheese

Instructions

Heat 2 Tablespoons olive oil in skillet. Add onions and saute until softened and golden, about 10 minutes. Add undrained tomatoes, 1 Tablespoon parsley, oregano, garlic and cayenne pepper.
Bring to boil. Reduce heat and simmer until thickened, about 5 - 10 minutes. Season with salt and pepper to taste. Transfer to bowl. Add black olives and stir to combine.

Preheat oven to 400 degrees. Clean skillet and add 1 Tablespoon olive oil. Heat over medium high heat. Season shrimp with salt and pepper and add to skillet.  Saute for about 3 minutes or until almost , but not quite done. Remove pan from stove top. Add Pastis. Carefully ignite the Pastis with a lighter. Return skillet to stove top over medium heat and stir until flames subside. Turn out the lights for a  dramatic effect!  Add tomatoes sauce  and stir to combine.  Transfer to 5 - 6 cup casserole dish. Sprinkle feta cheese on top. Bake for 10 minutes or until shrimp is done. Remove from oven and sprinkle 1 Tablespoon chopped parsley on top. Serve immediately.