Ruths Chris Bbq Shrimp Food

RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS

Ruth's Chris Steak House Barbecue Shrimp Orleans image

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

Ingredients

1 lb butter
2 teaspoons black pepper (scant)
1/4 teaspoon cayenne pepper (scant)
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces garlic, finely chopped (1/4 cup)
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
1 tablespoon olive oil
1 teaspoon olive oil
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1/4 cup chopped green onion
1/2 cup dry white wine
sourdough bread, for serving

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)

Barbecue Shrimp (Ruth's Chris copycat) image

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

Ingredients

COMPOUND BUTTER
1 stick butter, room temperature
1 tsp paprika, sweet mild
1 clove garlic, mimced
2 tsp worcestershire sauce
1/8 tsp cayenne pepper
dash(es) salt
TO COMPLETE THE DISH
3 lb raw, peeled, and de-veined shrimp
1 Tbsp oil
3/4 c dry white wine
green tops from 2 scallions, chopped

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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