RUTH'S CHRIS STEAK HOUSE'S BARBECUE SHRIMP ORLEANS RECIPE

Ruth's Chris Steak House's Barbecue Shrimp Orleans Recipe image

Provided by á-174942

Number Of Ingredients 18

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BARBEQUE BUTTER:
1 pound butter
2 teaspoons freshly-ground black pepper - (scant)
1/4 teaspoon cayenne pepper - (scant)
1 1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic finely chopped
2 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoon water
SHRIMP:
1 tablespoon olive oil plus
1 teaspoon olive oil
1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread for serving

Steps:

For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. (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, 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. This recipe yields ?? servings.