Melt the butter in a pan, slightly fry the shrimp on it. Salt, pepper, add finely chopped garlic, fry for another half a minute.
Pour wine into the pan and when it has evaporated the cream. When the cream begins to thicken, throw the cheese broken into small pieces there. As soon as the cheese is melted and envelops the shrimp, remove from heat and transfer together with the resulting sauce into a deep plate.
Cut a third of the baguette into long quarters, fry them in a grill pan and serve with shrimps.