Barbecue Shrimp (Ruth's Chris copycat)

Pamela Rappaport


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!


★★★★★ 1 vote

3 to 4
10 Min
10 Min



  • 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)

  • 3 lb
    raw, peeled, and de-veined shrimp
  • 1 Tbsp
  • 3/4 c
    dry white wine
  • ·
    green tops from 2 scallions, chopped

How to Make Barbecue Shrimp (Ruth's Chris copycat)


  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.

Printable Recipe Card

About Barbecue Shrimp (Ruth's Chris copycat)

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

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