1. Heat oil in a large saucepan over medium-high heat. 2. Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned. 3. Stir in tomatoes,parsley,oregano,salt, pepper, and sugar. 4. Simmer, uncovered,over low heat for 30 minutes, stirring occasionally. 5. *Can be made ahead to this point. Cover and refrigerate up to 24 hours. 6. In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside. 7. In a medium saucepan heat 2 quarts of water to boiling. 8. Drain shrimp and drop into boiling water. 9. Return water to a boil (shrimp should just be turning pink); drain shrimp. 10. Place shrimp in a bowl and pour ouzo over them. 11. *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours. 12. In a large skillet heat the tomato sauce. 13. Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through. 14. Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
