H-E-B Cooking Connection
1 1/2poundscooked, peeled and deveined shrimp,
1 (10 3/4 oz.)cancream of shrimp soup,
2/3cuphalf and half,
2egg yolks, beaten,
1/2teaspoonChef Geoffrey Michael's Caliente Seasoning paprika, for color,
8ouncesAmerican cheese, shredded,
6 to 8tablespoonsbutter OR margarine,
6 to 8slicesthickly sliced bread,
1Mix soup, half and half, and egg yolks; microwave on High 8 to 10 minutes, or until bubbly, stirring once.
2Stir in wine, lemon juice, shrimp, cheese and Caliente seasoning; microwave 6 to 8 minutes or until shrimp is pink and opaque.
3Spoon over Texas toast.
4Top with paprika and serve.
5To make Texas toast, heat griddle or frying pan to medium heat.
6Spread 1/2 tablespoon butter or margarine on each side of 6 to 8 slices thickly sliced bread.
7Place buttered slice of bread on skillet until golden brown.
8Turn and repeat for the other side.
No Nutritional Information Available