Best Ruths Chris Steak Houses Barbecue Shrimp Orleans Recipes
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.
Provided by Sandi From CA
Categories Very Low Carbs
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 1980, Fat 196, SaturatedFat 118.2, Cholesterol 773.8, Sodium 4149.5, Carbohydrate 17.9, Fiber 2.3, Sugar 2.1, Protein 35.4
RUTH'S CHRIS NEW ORLEANS-STYLE BBQ SHRIMP RECIPE - (4.2/5)
Provided by linedancer
Number Of Ingredients 10
Steps:
- Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco, cayenne pepper, and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
RUTH'S CHRIS STEAK HOUSE'S BARBECUE SHRIMP ORLEANS RECIPE
Provided by á-174942
Number Of Ingredients 18
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.
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