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Ruth's Chris New Orleans-Style BBQ Shrimp



I came across this recipe by way of my Facebook news feed a couple weeks back.  I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you!

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:

  • 20 large (16/20) shrimp, peeled and deveined
  • 1 ounce canola oil
  • 1 tablespoon plus 5 teaspoons green onions, chopped
  • 2 ounces dry white wine
  • 1 teaspoon fresh chopped garlic
  • 4 tablespoons Lea & Perrins Worcestershire Sauce
  • 1 teaspoon Tabasco
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 8 ounces (2 sticks) salted butter


Instructions:

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..




7 Responses to "Ruth's Chris New Orleans-Style BBQ Shrimp"

  1. Hi there! I HAVE tasted the original, and the recipe here sounds very close to the flavors I experienced. I'm anxious to try this recipe out if the price of shrimp ever goes back to something reasonable again in this lifetime. Wow...seafood prices have just gone nuts, at least here in the Midwest. It's insane!

    Thanks for the recipe. I'm pinning it!

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  2. This sounds heavenly. Can't wait to try it. I already have the shrimp.

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  3. This sounds heavenly. Can't wait to try it. I already have the shrimp.

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  4. These sound heavenly. I can't wait to try them. I already have the shrimp. I've never had anything bad at Ruth Chris' steak so I'm sure these are delicious.

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  5. We love this! I added 1/2 cup milk thickened with cornstarch to make gravy/sauce a little thicker; 2 tablespoons lemon juice & served over yellow rice with black beans. Yum!

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