I saw this on Guy Fieri’s Triple D TV programme and fancied making it! Apparently, it’s named after the street in New Orleans
on which is located the restaurant that invented it. It was delicious and this served 2 handsomely!

Butterfly 200g large raw shrimp and dredge in flour seasoned with salt, pepper and garlic granules and sauté until just pink
in 50g melted butter – yes, that’s quite a lot, but this is also the base for the sauce! Remove the shrimp from the pan and set aside.
Drain a jar of artichoke hearts, cut into bite-sized pieces and add to the pan, along with 100g of diced cooked ham. Fry for a couple
of minutes, then tip in a small glass of dry white wine (or dry white vermouth), a Tbs Worcestershire sauce, a couple of crushed cloves
of garlic and season with a little sea salt and freshly ground black pepper. Bring to a boil and cook for a few minutes, until the sauce
has reduced by half. Thinly slice 6 spring onions and stir these into the sauce along with the shrimp and a couple of Tbs of thinly sliced
fresh basil leaves (this is known as a chiffonade!). Bring to a simmer and cook for a minute or two before serving over angel hair pasta
(vermicelli) garnished with a sprinkle of freshly-grated parmesan (not a very Italian thing to do with seafood, but this is an American dish!).