Been making this dish for a decade now and it has yet to get old. I have found that lump crab meat is also a nice addition to throw in with the shrimp and sauce and up the richness even more!
I have been making this recipe for several years now - I was getting ready to post it myself, when I found yours, saving me the time. It is a wonderful treat when I have the time (and the inclination to ignore my waistline for a night!) One of my favorites, thanks for posting!