Ruth’s Chris Steak House Barbecue Shrimp Orleans

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Ruth's Chris Steak House Barbecue Shrimp Orleans

INGREDIENTS

  • Barbecue Butter

  • 1lb butter
  • 2teaspoons black pepper(scant)
  • 14teaspoon cayenne pepper(scant)
  • 1 12teaspoons paprika
  • 1teaspoon salt
  • 12teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 2ounces garlic, finely chopped (1/4 cup)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 1 12teaspoons water
  • Shrimp

  • 1tablespoon olive oil
  • 1teaspoon olive oil
  • 1lb shrimp, 16-20 count, cleaned, peeled and deveined
  • 14cup chopped green onion
  • 12cup dry white wine
  • sourdough bread, for serving

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately in a bowl preheated to 160 degrees F.
  • Aima Adnan

    yumm yummmmmm