Shrimp Ouzo

1 pound shrimp, peeled and deveined

1 T olive oil

1 fennel bulb, trimmed, sliced thin

2 T Ouzo

1 C tomato or marinara sauce

Salt and Pepper to taste

2 oz crumbled ricotta salata

1 T chopped fresh oregano

Heat the oven to 375.

Place the shrimp in a baking/serving dish.  Heat the olive oil in a large skillet and sauté the fennel until it’s soft, about 5 minutes, add the Ouzo and stir to combine.  Spoon the fennel over the shrimp in the baking dish.  Add the tomato or marinara sauce and stir to combine.  Bake for about 20-25 minutes or until the shrimp is cooked through.  Top the casserole with the crumbled ricotta salata and oregano and serve.

Serves 4 as an entrée and 6 as a first course.