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. Say it with me.... "Om......................" I have yet to try this, but will vouch for ANYthing from this restaurant."
 
Ruth's Chris Steak House Barbecue Shrimp Orleans created by Coonassican
Ready In:
12mins
Ingredients:
16
Serves:
2-4
Advertisement

ingredients

Advertisement

directions

  • 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.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Sandra E.
    We loved this so much, I decided to try the butter mixture on salmon and it turned out amazing!
     
  2. Coonassican
    Ruth's Chris Steak House Barbecue Shrimp Orleans Created by Coonassican
  3. PrincessWahoo
    Great recipe. I halved the butter recipe and it was enough for a lb. of shrimp. I was out of paprika, so used Old Bay Seasoning instead. I would do that again! I also used crushed pepper instead of cayenne. Next time I will double the green onions, and use about 6 stalks. This was quick and easy. I served it with fried rice and a nice salad!
     
  4. PrincessWahoo
    Great recipe. I halved the butter recipe and it was enough for a lb. of shrimp. I was out of paprika, so used Old Bay Seasoning instead. I would do that again! I also used crushed pepper instead of cayenne. Next time I will double the green onions, and use about 6 stalks. This was quick and easy. I served it with fried rice and a nice salad!
     
  5. Robert V.
    I can say that having worked at Ruth's Chris Steak House that THIS is exactly what the BBQ Shrimp taste like. The only thing that I changed was to add more Rosemary. I added a whole tablespoon and then ground it in my hand before adding it to the recipe. It didn't overpower the recipe at all.....ABSOLUTELY WONDERFUL!!!! HIGHLY RECOMMENDED!!!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes