Ruth Chris New Orleans Style BBQ Shrimp
By á-5781
Ingredients
- 20 large shrimp, peeled and deveined (16-20)
- 1 oz canola oil
- 1 T plus 5 tsp green onions, chopped
- 2 oz dry white wine (you can substitute the wine with gingerale, apple juice or chicken broth)
- 1 tsp fresh chopped garlic
- 4 T Lea & Perrins Worcestershire Sauce
- 1 tsp Tabasco
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 8 oz (2 sticks) salted butter
Details
Preparation
Step 1
Place a large cast iron skillet on a burner and heat over high heat.
Add oil and cook shrimp until they are just done.
It's best to prepare shrimp in batches if you do not have a large skillet
Remove shrimp and set aside on a large platter
Add green onions to the oil in the skillet and cook for 1 minute.
Add white wine and let simmer until it is reduced by half
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco, cayenne pepper and paprika
Shake the pan well and cook for 1 minute
Reduce the heat to low
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter
Continue to add butter and shake until all butter is melted.
Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.
Place shrimp on four plates and enjoy
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