If You enjoy Ruth's Chris Steak House's Barbecue Shrimp Orleans, You will LOVE making it at Home with our Easy Recipe.
Our Ruth's Chris Steakhouse's Barbecue Shrimp Orleans Recipe is a taste of the Bayou at your next dinner party. The recipe tasted very sophisticated but it's not hard to make. You might even make it for a weeknight dinner or even adapt it for a party. And... it includes Barbecue Butter. Barbecue Butter!!
Photo by Robert
Ruth's Chris Steak House Barbecue Shrimp Orleans
A Ruth's Chris Steak House Copycat Recipe
To See More Ruth's Chris Steak House Copycat Recipes - Click HERE
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Ruth’s Chris Steak House’s Barbecue Shrimp Orleans Recipe
If You enjoy Ruth's Chris Steak House's Barbecue Shrimp Orleans, You will LOVE making it at Home with our Easy Recipe.Our Ruth's Chris Steakhouse's Barbecue Shrimp Orleans Recipe is a taste of the Bayou at your next dinner party. The recipe tasted very sophisticated but it's not hard to make. You might even make it for a weeknight dinner or even adapt it for a party. And... it includes Barbecue Butter. Barbecue Butter!
Ingredients
Barbecue Butter
- 1 pound Butter
- 2 teaspoons freshly ground Black Pepper, to taste
- 1/4 teaspoon Cayenne Pepper, to taste
- 1 1/2 teaspoons Paprika
- 1 teaspoon Salt
- 1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)
- 2 ounces (1/4 cup) Garlic, finely chopped
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Tabasco Sauce
- 1 1/2 teaspoons Water
- 1 tablespoon plus 1 teaspoon Olive Oil
- 1 pound (16 - 20 count), cleaned, peeled and deveined Shrimp
- 1/4 cup chopped Green Onions
- 1/2 cup Dry White Wine
- Sourdough Bread, for serving
For the Barbecue Butter
Note - This recipe make more Barbecue Butter than you will need for the main recipe (which is about 1 cup). Save the extra in the refrigerator for another use.
- Soften butter at room temperature to 70 - 80°F.
- Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco and water into mixing bowl.
- Whip on high speed 3 minutes or until thoroughly blended.
- Refrigerate to 40°F.
- Pour olive oil in a hot sauté pan.
- Add shrimp to the sauté pan and cook on one side for 1 - 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.
- Reduce heat to low.
- 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°F.
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Tom Fitzmorris's New Orleans Food
With New Orleans Food, Tom Fitzmorris presents more than 250 great New Orleans recipes designed for the home cook, all steeped in the Creole and Cajun traditions, yet updated to reflect contemporary tastes and ingredients.
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Photo of New Orleans Barbecue Shrimp is by rdpeyton and is used by permission under the Creative Commons Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) License. Thank you, RD. Great Picture. Photos may be "representative" of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet - courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.