1 1/2 pounds cooked, peeled and deveined shrimp
1 (10 3/4 oz.) can cream of shrimp soup
2/3 cup half and half
2 egg yolks, beaten
1/3 cup white wine
2 teaspoons lemon juice
1/2 teaspoon Chef Geoffrey Michael's Caliente Seasoning paprika, for c
8 ounces American cheese, shredded
6 to 8 tablespoons butter OR margarine
6 to 8 slices thickly sliced bread
Mix soup, half and half, and egg yolks; microwave on High 8 to 10 minu
tes, or until bubbly, stirring once.
Stir in wine, lemon juice, shrimp, cheese and Caliente seasoning; micr
owave 6 to 8 minutes or until shrimp is pink and opaque.
Spoon over Texas toast.
Top with paprika and serve.
To make Texas toast, heat griddle or frying pan to medium heat.
Spread 1/2 tablespoon butter or margarine on each side of 6 to 8 slice
s thickly sliced bread.
Place buttered slice of bread on skillet until golden brown.