Ruth’s Chris Steak House Barbecue Shrimp Orleans


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
Barbecue Butter
1/2 lb unsalted butter (2 sticks)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (scant)
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon garlic, finely chopped
4 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce

For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter (cubed) in mixing bowl; add pepper, cayenne pepper, paprika, salt, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F.
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. Remove shrimp and set aside
Add a couple tablespoons of wine to deglaze the pan, stir all the bits from the bottom of the pan. Add the rest of the white wine and cook until reduced to 1/4 cup. Shake pan well. Cook for 1 minute. Reduce heat to low.
Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently add shrimp back till just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
To plate place 5 shrimp on small serving plates with a deep edge and ladle barbecued butter over the top over the shrimp. Serve with sourdough bread or garlic bread

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