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Originally posted by iqdiva

Jmckee,that sounds a lot like New Orleans BBQ shrimp…With the butter sauce that you sop up with that wonderful New Orleans french bread !

It is very much that type of dish. The Heritage prided itself on regional American cooking, and was one of the few I know of outside Louisiana to do Cajun or Creole properly. The head chef even learned how to do a proper blackened redfish from Paul Prudhomme.

I loved that place and miss it terribly.