Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4. ***UPDATE***I have made this about half a dozen more times and now I saute a chopped shallot and a few garlic cloves, chopped, in the butter after the shrimp are done and I still add flour to make a roux before adding the cream. Chopped parsley is another touch to make it beautiful! This sauce is absolutely decadent!  -  24 May 2009  (Review from Allrecipes USA and Canada)

This receipe was fantastic. Served it over pan fried flounder - My husband thought he was in heaven. I felt like I was eating at Commander's Palace in New Orleans. Easy and quick. This receipe is definitely a keeper.  -  25 Jan 2003  (Review from Allrecipes USA and Canada)

This sauce is unbelievable!! Don't change anything except how much you make, MAKE EXTRA, you'll be glad you did. I serve this sauce with blackened tilapia along with sauteed asparagus and rice pilaf (the sauce is good with the rice, too!) My family begs for this fabulous meal almost every day of the week.  -  07 Jun 2006  (Review from Allrecipes USA and Canada)