Ruth's Chris Steak House Barbecue Shrimp Orleans |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Say it with me.... Om...................... I have yet to try this, but will vouch for ANYthing from this restaurant. Ingredients:
1 lb butter |
2 teaspoons black pepper (scant) |
1/4 teaspoon cayenne pepper (scant) |
1 1/2 teaspoons paprika |
1 teaspoon salt |
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped) |
2 ounces garlic, finely chopped (1/4 cup) |
2 teaspoons worcestershire sauce |
1 teaspoon tabasco sauce |
1 1/2 teaspoons water |
1 tablespoon olive oil |
1 teaspoon olive oil |
1 lb shrimp, 16-20 count, cleaned, peeled and deveined |
1/4 cup chopped green onion |
1/2 cup dry white wine |
sourdough bread, for serving |
Directions:
1. For Barbecue Butter - Soften butter at room temperature to 70-80 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.
2. For Shrimp - 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.
3. 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.
4. Serve immediately in a bowl preheated to 160 degrees F.
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