I first tasted this recipe in a restaurant in Apalachicola, FL and tried for a long time to duplicate it. The problem was, when I added the shrimp, they shed liquid making the result too watery. I finally gave up and grilled the shrimp to eliminate the excess liquid. This modification also added extra flavor.
2 cans (28 ounce) whole tomatoes
1/2 large onion
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons tomato paste
1 1/2 teaspoons dried oregano
1/8 to 1/4 teaspoons red pepper flakes
2 tablespoons Ouzo or Pernod
1 cup crumbled feta cheese
2 pounds peeled and deveined shrimp
Olive oil for brushing
Salt and pepper to taste
Remove the tomato stems and chop, reserving some juice. Combine the oil and onion in a medium sauce pan over medium heat and sauté until the onion is tender. Add the garlic and continue cooking until aromatic. Add the tomatoes, tomato paste, oregano, and red pepper. Simmer for 30 minutes. Prepare the grill for hot direct cooking. Skewer the shrimp, brush with oil, and season with salt and pepper. Transfer the tomato sauce to a casserole, add the liquor, shrimp, and stir to thoroughly mix. Top with the cheese and bake in a 350°F oven until the sauce bubbles.