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Ruth's Chris Steak House's Barbecue Shrimp Orleans


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  • 1 pound butter
  • 2 teaspoons freshly-ground black pepper - (scant)
  • 1/4 teaspoon cayenne pepper - (scant)
  • 1 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2 ounces garlic finely chopped
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoon water
  • 1 tablespoon olive oil 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


Servings 1


Step 1

For Barbecue Butter: Soften butter at room temperature to 70 to 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 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, 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.

This recipe yields ?? servings.

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