Ruths Chris Bbq Shrimp Food
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
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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4.5/5 (24)Category EntreeCuisine AmericanTotal Time 50 mins
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4.5/5 (24)Category EntreeCuisine AmericanTotal Time 50 mins
- In a large cast iron pan over medium-high heat add the 2 Tbsp. butter and then the shrimp, cook until the shrimp is just done, stirring frequently. You may want to cook them in batches if you don't have a large pan. Remove shrimp and set aside.
- Cook the green onions in the remaining butter for 1 minute, then add the wine and let simmer. Reduce by half, turn the heat to low and then add in the garlic, Worcestershire, Tabasco, cayenne pepper, paprika and salt. Cook for 1-2 min. Add in the butter in cubes slowly and stir after each addition to melt. Add the shrimp back in and toss to coat and heat through. Serve with roasted garlic mashed potatoes.
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