Ruth's Chris Steak House Barbecue Shrimp Orleans

Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter,,

Ruth's Chris Steak House Barbecue Shrimp Orleans

Servings: 2-4


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

  • 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


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.

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 (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.

Serve immediately in a bowl preheated to 160 degrees F.

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