Barbecue Shrimp Ruths Chris Copycat Food

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

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.

BARBECUE SHRIMP (RUTH'S CHRIS COPYCAT)

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.