Heat a large pot over high heat. Add 2 T of the oil. When the oil is hot, add the shrimp shells and sauté, stirring, until the shells have turned pink, 1-2 minutes. Add the wine, deglaze the pot and simmer, 1-2 minutes. Add the stock, season with salt and pepper, and simmer 5-6 minutes. Strain the liquid and transfer to a large bowl. Set aside stock. Discard the shells.
Heat large pot over medium-high heat. Add the remaining T of oil. When the oil is hot, add green onion, onions, carrot, celery and paprika. Season with salt and pepper and sauté until the vegetables are soft, about 3 minutes. Add the stock, shrimp and edamame, and simmer until the shrimp are just cooked through, about 3 minutes. Whisk in the yogurt and adjust the seasoning, if necessary.
Heat skillet on the stove and cook Texas Toast according to box directions (couple minutes both sides).
Ladle the soup into 4 individual serving bowls and serve with the bread.