This is a simpler and more healthful version of one of our Cajun family favorites. Although we usually buy fresh shrimp and let Richard (aka Dad, the Cajun) peel it himself, purchasing peeled and cleaned shrimp will save you some time. (Below, Dad teaches son the Cajun way of peeling shrimp.)
Frozen shrimp also works well in this recipe and is usually less expensive. Look for shrimp that is “wild caught” in the USA.
Using heavy cream is more traditional, but we sometimes use Greek yogurt or half-and-half, for a lighter version. In Louisiana, it’s served over rice, so be sure to cook that earlier. (See How to Cook Brown Rice or follow the package instructions.) You can also serve it over pasta or as-is with some crusty bread to soak up the sauce.