Shrimp baked with tomatoes and ouzo

Ingredients:

• 900 g peeled and gutted large raw shrimp
• 1/2 cup clam juice or seasoned shrimp broth
• 2 tablespoons minced garlic
• 2 cans (800 g) of hand-mashed Italian plum tomatoes with juice
• 2.5 tsp chopped fresh oregano leaves
• 1.5 tsp chopped fresh thyme leaves
• 1 and 1/4 teaspoons crushed red pepper flakes
• 1/4 cup small capers (drained)
• Salt and ground black pepper
• 5 tbsp (75 g) butter
• 1/2 cup ouzo
• 225 g crumbled feta cheese
• Warm rustic bread with a crispy crust for serving
• 1/2 cup olive oil

Preparation:

1. Heat the olive oil in a large saucepan and add the garlic. Sauté until fragrant, about 1 minute. Add the tomatoes, clam juice, oregano, thyme, crushed red pepper, and capers and cook until the sauce thickens and reduces by half, 20-25 minutes. Season with salt and pepper to taste.
2. Preheat oven to 180°C.
   
   Heat the butter in a large skillet until it begins to foam. Add the shrimp and cook, stirring occasionally, until they begin to turn pink. Remove the pan from the heat and add the ouzo. Return the pan to the heat and gently shake to ignite the alcohol. Season lightly with salt, to taste. Remove from the heat. Be careful not to overcook the shrimp; they should not be fully cooked at this stage.
3. Pour the sauce into a large casserole dish or individual gratin dishes. Place the shrimp in the sauce and sprinkle the feta cheese evenly over the top. Bake for 12-15 minutes, until the shrimp are cooked through and the sauce is heated through and bubbling. Remove from the oven and serve immediately with crusty bread for dipping.