This recipe is from The Times - Picayune. It sounds unctuously glorious. When I make it, I think the shrimp will be added with the final seasonings.
The serving suggestions accomapanying the recipe were stupendous - "Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus.
His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells."
OMG! Will have to be eating low carb/ no carb for a week after that wonderful meal!