Ruth'S Chris Steak House Barbecue Shrimp Orleans

Name: Ruth'S Chris Steak House Barbecue Shrimp Orleans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Shrimp; 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

Servings: persons

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
Shrimp
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

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 saute pan. Add shrimp to the saute 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.

1006

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Barbecue Butter, 1 lb butter, 2 teaspoons black pepper (scant), 1/4 teaspoon cayenne pepper (scant), and more.

Yes, Ruth'S Chris Steak House Barbecue Shrimp Orleans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!