Ouzo and fennel shrimp saganaki

Ouzo and fennel shrimp saganaki. Last night's leftovers for lunch! I usually use ouzo in this dish, but don't always have fennel fronds (maratho in Greek). Thankfully I had some last night because they make the dish even more crazy delicious. Every time I make this for guests there's never enough because everyone wants seconds and thirds. So I made a ton last night - lesson learned!

#RECIPE
4 tbsp olive oil
1 small red onion, grated
1/4 cup (60ml) ouzo
3 large tomatoes, puréed
4 tbsp finely chopped fennel fronds
Salt and pepper
1 pinch sugar
2 lb (1kg) shrimp, peeled and deveined
8 oz (225g) feta, crumbled
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Heat half the olive oil in a large sauté pan over medium heat and add the onion. Cook gently till soft but not browned. Increase heat, then add the ouzo. Let it simmer so the alcohol burns off. Add puréed tomato and fennel fronds. Simmer gently, uncovered, till sauce is thickened and reduced.
In a small frying pan, heat the remaining oil over medium high heat. Sear the shrimp on both sides, working in batches. You only need about 30 seconds per side. Remove seared shrimp to a plate and set side.
Just before serving, increase heat of tomato sauce to medium high. Add seared shrimp all at once. Crumble over the feta. Simmer for 3 to 5 minutes, without stirring, until shrimp are fully cooked and feta is melty.
Serve straightaway with lots of crusty bread!