Procedures:
| 1 | Rinse, clean and butterfly shrimp, leaving tails intact. | | 2 | Poach shrimp in white wine, tails up, 5 minutes, or until shrimp changes color. | | 3 | Do not overcook. | | 4 | Drain wine, then, away from flame on stove, flambe shrimp with aqvavit. | | 5 | Remove shrimp carefully and place in cold yogurt sauce. | | 6 | Makes 4 servings. | | 7 | from the files of al rice, north pole alaska. | | 8 | Feb 1994 |
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