Ruth’s Chris Steak House Barbecue Shrimp Orleans
1 lb. butter
Scant 2 tsp. black pepper
Scant 1/4 tsp. cayenne pepper
1 1/2 tsp. paprika
1 tsp. salt
1/2 tsp. whole dried rosemary leaves (measured, then finely chopped)
2 oz. (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 1/2 tsp. water
1 Tbsp. plus 1 tsp. olive oil
1 lb. (16-20 count), cleaned, peeled and deveined shrimp
1/4 C. chopped green onions
1/2 C. dry white wine
Sourdough bread, for serving
Whip on high speed 3 minutes or until thoroughly blended.
Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.
Makes about 2 1/2 cups
For Shrimp: 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 and 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 degrees.