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This is Edna James (Galley Diva of the Steamboat Natchez) recipe. NOTE: It makes quite a bit and I found that you can add up to two more pounds of shrimp and still have plenty "juice" to sop up with french bread. Or, you can cut the recipe in half and still use two pounds of shrimp. Adjust quantities to your taste.
4 sticks (1 pound) butter (must be real butter)
1/3 cup dried thyme
1/3 cup garlic powder
1/3 cup cajun seasoning
1/3 cup dried oregano
2 tbs cracked peppercorns
1 cup sliced green onions
24 oz (3 cups) white wine
12 oz (1 1/2 cup) lemon juice
2 lbs peeled shrimp (see note above)
Melt butter in a deep (commercial size) skillet or large saucepan. Stir in all seasonings. Add green onions and stir well. Add wine and lemon juice and let come to a boil. Add shrimp and let cook on medium heat for 10 minutes. Serve over french bread slices.