1/2 c. parsley sprigs
1 clove garlic
1 onion, quartered
3 Tbsp. olive oil
1/2 lb. Feta cheese
16 oz. can tomatoes, drained
1/3 c. dry white wine
1 bay leaf
1/4 c. whipping cream
1/4 tsp. pepper
2 lb. uncooked, shelled, deveined shrimp (30 to 40 count)
1/4 c. ouso liquor (ouso optional)

Preheat oven to 425°. Chop parsley, onion and garlic. Sauté garlic and onion in 1 tablespoon olive oil until soft. Chop tomatoes; add to mixture with wine and bay leaf. Crumble Feta cheese and reserve aside. Cook onion mixture over medium heat until thickened, stirring occasionally (about 20 minutes). Stir in cream and pepper. Sauté shrimp in 2 tablespoons olive oil separately. In a small pan, heat ouso carefully until it ignites; shake flames out. Place shrimp in a shallow baking dish. Cover with sauce and ouso. Sprinkle crumbled Feta cheese over top and bake 10 minutes, until cheese melts. Remove and sprinkle with parsley for a Greek delight!