Ruth's Chris Steakhouse - Barbecue Shrimp - Copycat

Copycat recipe of the outstanding appetizer at Ruth's Chris Steakhouse.
Ruth's Chris Steakhouse - Barbecue Shrimp - Copycat
Ruth's Chris Steakhouse - Barbecue Shrimp - Copycat

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • BARBECUE BUTTER

  • 1

    lb butter

  • 2

    teaspoons black pepper (scant)

  • 1/4

    teaspoon cayenne pepper (scant)

  • 1 1/2

    teaspoons paprika

  • 1

    teaspoon salt

  • 1/2

    teaspoon whole dried rosemary leaves (measured, then finely chopped)

  • 2

    ounces garlic, finely chopped (1/4 cup)

  • 2

    teaspoons worcestershire sauce

  • 1

    teaspoon Tabasco sauce

  • 1 1/2

    teaspoons water

  • SHRIMP

  • 1

    tablespoon olive oil

  • 1

    teaspoon olive oil

  • 1

    lb shrimp, 16-20 count, cleaned, peeled and deveined

  • 1/4

    cup chopped green onion

  • 1/2

    cup dry white wine

  • sourdough bread, for serving

Directions

- For Barbecue Butter -- Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups. - For Shrimp -- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. - Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. - Serve immediately in a bowl preheated to 160 degrees F.

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