so if you don't have ouzo you can use pernod.'t have pernod you can also use vodka with a little pinch of anise seed, and that will give you approximately the same flavor. but it's nice to have ouzo if you can get it. so there's a tablespoon of that, and we'll just mix that together. we'll let those hang out and soak up all those good flavors. so now we'll make a sauce for the shrimp. the shrimp are cooked in a tomato sauce that has peppers and onions and some nice flavors. so here's two tablespoons of olive oil. if you want to give me some medium heat, we'll get that going. i have a small onion i'm going to dice up. now, traditionally this shrimp is cooked in an oven. it's baked. but we did a lot of experimenting, and we found out when you bake the shrimp, the ones around the perimeter get overcooked and tough. so we had better luck cooking the whole thing on the stovetop. that way we can stir it once in a while and control the cooking, make sure it's nice and even. i'm just going to dice the onion up. so in goes the onion. here