BARBECUE SHRIMP (RUTH'S CHRIS COPYCAT)
My favorite thing at Ruth's Chris is the barbecue shrimp. I couldn't find a recipe that was the same to me, so I experimented until I came up with this one. Be sure to have lots of crusty French bread to soak up the sauce!
Provided by Pamela Rappaport
Categories Seafood
Time 20m
Number Of Ingredients 12
Steps:
- 1. Mix all of the compound butter ingredients. Set aside. This can be done in advance and stored in the refrigerator.
- 2. Heat skillet on medium high, add oil.
- 3. Add shrimp and cook until they start to curl and turn pink. Turn over. Remove as soon as the 2nd side is opaque/pink.
- 4. Add wine and reduce by half.
- 5. Add butter and scallions. When the butter is melted add the shrimp back in an toss.
- 6. Serve immediately with crusty bread to soak up the sauce.
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