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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix all of the compound butter ingredients. Set aside. This can be done in advance and stored in the refrigerator.
2Heat skillet on medium high, add oil.
3Add shrimp and cook until they start to curl and turn pink. Turn over. Remove as soon as the 2nd side is opaque/pink.
4Add wine and reduce by half.
5Add butter and scallions. When the butter is melted add the shrimp back in an toss.
6Serve 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