Barbecue Shrimp (Ruth's Chris copycat)

Pamela Rappaport

By
@Pamelalala

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!


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Comments:

Serves:

3 to 4

Prep:

10 Min

Cook:

10 Min

Method:

Saute

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy