Ruth's Chris Steak House Barbeque Shrimp Orleans

Buttery and spicy shrimp

Ruth's Chris Steak House Barbeque Shrimp Orleans
Ruth's Chris Steak House Barbeque Shrimp Orleans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Barbeque Butter:

  • 1

    pound butter

  • Scant 2 teaspoons black pepper

  • Scant 1/4 teaspoon cayenne pepper

  • 1 1/2

    teaspoons paprika

  • 1

    teaspoon salt

  • 1/2

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

  • 2

    ounces (1/4 cup) garlic, finely chopped

  • 2

    teaspoons Worcestershire sauce

  • 1

    teaspoon Tabasco sauce

  • 1 1/2

    teaspoons water

  • For Shrimp:

  • 1

    tablespoon plus 1 teaspoon olive oil

  • 1

    pound Shrimp (16-20 count), cleaned, peeled and deveined

  • 1/4

    cup chopped green onions

  • 1/2

    cup dry white wine

  • Sourdough bread, for serving

Directions

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. Makes about 2 1/2 cups For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 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, 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

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