Tasty Tuesday: Greek Style Shrimp

Any dish that adds feta cheese is tops in my book!  It does take a few pans, but the extra dishes are worth it!

Greek Style Shrimp

2 lbs (1 Kg) shrimp, peeled and deveined
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) olive oil
1/2 cup (125 ml) chopped onion
2 scallions, finely chopped (green and white parts)
2 cloves garlic, finely chopped
1 cup (250 ml) tomato puree or canned tomato sauce
1/2 cup (125 ml) dry white wine or water
1 Tbs (15 ml) butter
1/4 cup (60 ml) ouzo or brandy (optional)
1/2 tsp (2 ml) dried oregano (Greek if possible)
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) feta cheese, cut into 1/2 inch (1 cm) cubes

Mix the shrimp with the lemon juice and let stand while preparing the sauce.

Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomato puree and wine and simmer for 15 minutes.
In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy and ignite it carefully, shaking the pan gently until the flame dies down. Add the oregano and parsley and toss to combine.
Place the shrimp in the bottom of a 2 quart (2 L) ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.