Ruth's Chris Steak House Barbecue Shrimp Orleans
- 1 pound butter
- Scant 2 teaspoons black pepper
- Scant 1/4 teaspoon cayenne pepper
- 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
- Soften butter at room temperature to 70 to 80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
- Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 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 (reserve the remainder for another use), 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 F.
Source: San Antonio Express-News