Saute onion in butter until tender but not brown. Add whole shrimp, cleaned green pepper, and thinly sliced pimiento. Heat well and place on hot toast slices.
Melt cheese with milk in the top of a double boiler. Stir until smooth and pour over shrimp.
Wine Pairing(s)
Cecchi 'Teuzzo' Chianti Classico Riserva
Domaine La Suffrene Bandol
Villa Arceno Merlot
Lisini Brunello di Montalcino
Tenuta di Ghizzano 'Nambrot'
Prado Rey Roble
Tenuta di Trinoro Le Cupole
Le Potazzine Gorelli
Banfi 'Bell agio' Chianti
Domaine des Senechaux Chateauneuf du Pape
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