A larping good recipe

This past weekend, my dear husband, I and friends had one of those dreaded trips to make, a wedding.  Except this one was in south Louisiana.  Any of you that are familiar with that area of the country understand what I am about to say.  This is one time you do not dread the wedding or trip.  All you can think about is the food and fun.

Well anytime I travel down I55 south and cross that Louisiana border, my mouth just starts watering.  And it doesn't hurt the wine is cheap down there!

Much less the great people down there, yall, if you look up hospitality, it will say southern Louisiana.  Lord help me, I will have to eat lettuce for a month after this trip.

They know how to put on a reception, we went to Tickfaw State Park and they had a pot of jambalaya the size of a washing machine tub.  How they cook all that rice to perfection is beyond me.  But the best of the entire trip was when the bride's Grandfather, played his guitar and sang the first dance for them.  It brought me to tears thinking of my Daddy up in heaven.

Yall know you can't go to that area without bringing home some fresh shrimp.  So here we are speeding down the highway to get home, and what do I see, a little hut selling fresh seafood.   Hold on, U-turn, shrimp boil tonite!   And the leftover shrimp is how the larping good recipe happened.

Ok, what is a larping good recipe, well yall know I married a big ole country boy.  Anytime I cook something extra tasty, he will say, that's larping good.  I love him too much to say, do you mean lip slapping good or finger licking good?  Anyway in south Mississippi where I was raised, it was slap yo mama good,  Well this is slap yo Mama and Grandmama good and super fast and easy.

Any amount of  shrimp ( leftover or you can use frozen, just thaw and drain first)
half a stick of real butter (yes girls the real kind, not margarine)
a big heaping teaspoon of minced garlic ( the bottled kind)
a generous skake of Cavender's Greek Seasoning 
a can of Campbell's cream of shrimp soup ( have no idea how it got in my pantry, but glad it did)
about a fourth of the soup can of water, just so its not so thick ( or milk) (or wine)
And for us wino's a very very generous splash of white wine


Just put all that in a skillet, stir and simmer while you are cooking some pasta ( I prefer angel hair)
Then put on a plate, grate some fresh parm cheese on top, and girls you got yourself a larping good dinner!