Ruth's Chris Steak House Barbecue Shrimp Orleans

Barbecue Butter Ingredients:

  • 1 lbs butter
  • Scant 2 tsp black pepper
  • Scant 1/4 tsp cayenne pepper
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp whole dried rosemary leaves (measured, then finely chopped)
  • 8 oz (1/4 cup) garlic, finely chopped
  • 2 tsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1 1/2 tsp water

Shrimp Ingredients:

  • 1 Tbsp plus 1 tsp olive oil
  • 1 lbs (16-20 count), cleaned, peeled and deveined shrimp
  • 1/4 cup chopped green onions
  • 1/2 cup dry white wine
  • Sourdough bread, for serving


For Barbecue Butter: Soften butter at room temperature to 70-80° 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° 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.

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° F.

Makes 2 1/2 cups

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