Shrimp Saganaki

My cookbook club is using Yasmin Kahn's Ripe Figs cookbook this month, and I rediscovered a tub of very reasonoable quality fets deep in my spare refridgerator, so I am trying out a few recipes this month. I used home canned tomatoes and Pernod and probably could have cooked the sauce a bit longer, but a very good week night recipe. Traditionally served with pasta but I used rice. 1 pound shrimp some olive oil to saute 1/2 of a medium onion, finely shopped 15-16 ounces pureed tomatoes 3-4 garlic cloves, grated 3 Tbs ouzo 1 teaspoon dried oregano 1 teaspoon sugar pinch of crushed red pepper flakes salt and freshly ground black pepper, to taste 1 handful of chopped fresh parsley 4 ounces feta cheese, crumbled lemons for garnish Season the shrimp on both sides lightly with salt and black pepper. Heat an oven-safe skillet over medium heat and cook the onions about 5-7 minutes or until slightly golden, translucent and soft. Add garlic and warm through for a few seconds. Add tomatoes, sugar, crushed red pepper flakes, black pepper and a little salt. Remember, that the feta is salty, so do not put too much salt in the sauce. Cover the pan with the lid and cook the sauce until it reduces and thickens. About 6-7 minutes. Add the shrimp and ouzo. Cook 2-3 minutes, then sprinkle the feta on top and turn off the heat. Transfer the pan under the broiler and cook about 5 minutes or until the cheese melts, the sauce is bubbly and slightly charred. Garnish with chopped parsley and lemon wedges. Serve with crusty, toasted bread or with rice or pasta.