Baked Shrimp Toast

8 slices thinly-sliced white bread, crusts removed (Pepperidge Farm Thin-sliced White Bread is recommended)
1 large egg, separated, plus 1 egg yolk
1 pound medium shrimp , peeled, deveined
2 tablespoons heavy cream
1 tablespoon vodka
1 teaspoon salt
1/2 cup finely chopped water chestnuts
2 scallions, minced
3 tablespoons butter, melted
3 tablespoons water

Preheat the oven to 250 degrees.

Cut each slice of bread into 4 triangular pieces.

Place on a baking sheet and bake for about 30 minutes, without turning, or until the bread is dried but not browned.

Leave the oven on.

While the toast is drying, beat the egg white lightly.

Dry the shrimp well with a paper towel and place in a food processor; puree.

Add the egg white, cream, vodka and salt.

Process until just pureed.

Transfer to a bowl.

Add the water chestnuts and scallions to the shrimp mixture, and mix just until all ingredients are combined.

Raise the oven temp to 350 degrees, and coat a non-stick baking sheet with the melted butter.

Spread 2 heaping teaspoons of the shrimp mixture on each piece of bread. (At this point, the shrimp toast can be frozen for later use.).

Beat the 2 egg yolks together with the water, and brush the top of each triangle with the egg wash.

Place the triangles on a greased baking sheet (or a non-stick), making sure the bottoms are coated with butter.

Bake for 12 minutes or until the shrimp is cooked through.