Ingredients
- 1 lb butter
- 2 tsp freshly-grnd black pepper - (scant)
- 1/4 tsp cayenne pepper - (scant)
- 1 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp whole dry rosemary leaves
- (measured, then finely minced)
- 2 ounce garlic finely minced
- 2 tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- 1 1/2 tsp water
- 1 Tbsp. extra virgin olive oil plus
- 1 tsp extra virgin olive oil
- 1 lb shrimp - (16-20 count) cleaned, peeled,
- and deveined
- 1/4 c. minced green onions
- 1/2 c. dry white wine
- Sourdough bread for serving
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Ruth's Chris Steak House's Barbecue Shrimp Orleans
Servings: 1
Directions
- For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees. Place butter in mixing bowl; add in pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 min or possibly till thoroughly blended. Chill to 40 degrees. The following shrimp recipe will use 1 c. of the butter; reserve extra for another use. (
- Makes about 2 1/2 c.)
- For Shrimp: Pour extra virgin olive oil in a warm saute/fry pan. Add in shrimp to the saute/fry pan and cook on one side for 1 to 2 min. (Do not crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 lb. of shrimp.)
- Reduce heat to medium, turn shrimp, and add in the minced green onion. Cook for an additional 1 to 2 min. Add in white wine and cook till reduced to 1/4 c..
- Stir in 1 c. cool Barbecue Butter, reduce heat to low and cook and stir frequently till shrimp are just done (white throughout, moist and tender), approximately 1 1/2 min. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.
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