Ruth’s Chris Barbecued Shrimp Appetizer Recipe

These barbecued shrimp have NO barbecue sauce in them and they are NOT done on the grill! Instead, A semi-spicy compound butter infused with fresh garlic cloves, cayenne pepper, paprika and other spices is the base for the shrimp to be cooked in, and THAT is the secret ingredient to the best sauce ever. Be sure to serve this with toast points so you can dip your crusty bread into this tasty sauce and wipe your plate clean.

This recipe is a copycat of the barbecued shrimp served at Ruth’s Chris Steak House. It is their most popular house appetizer. (If you have a location near you, you must go and give these a try!)!

Though these shrimps are served in a fancy restaurant, it doesn’t mean they are complicated to make at home. The recipe is fairly simple, any home cook can master. Just be sure to have the BBQ compound butter done in advance. Once you have that, the rest is a breeze.

Ingredients for Barbecued Shrimp Appetizer:

• 2TB Olive oil or grapeseed oil (for frying)
• 1lb Jumbo Shrimps (18-20pc)
• 6TB BBQ compound Butter
• 1/2 Cup Heavy Whipping Cream
• 4TB dry white wine
• 1-2TB Chopped green onion (for garnish)

Ingredients for Bread Points:

• 1-2 Slices of french bread or baguette (cut into points)
• 1-2Tbsp Unsalted Butter

How to make Barbecued shrimp:

• Wash shrimp under cold water and then peel the shells and discard. De-vein the shrimp with a paring knife and then wash under water again making sure they’re all clean. Repeat until all shrimp are done. Place shrimp on a sheet tray or large platter lined with paper towels to absorb any excess water.
• Use a 12-inch pan, or any large skillet you have and on high heat get the pan nice and HOT.
• Then add 2TB of olive oil into the pan and add shrimps making sure not to overcrowd the pan. You should hear a sizzling sound once you add the shrimps. Sear the shrimps on both sides just until they turn pink. (you may have to do this in batches)
• Once you turn the shrimps to another side, lower the heat to medium and sear for another 30 seconds or so, then add 4TB of white wine, 1/2cup of Heavy cream, and 6TB of BBQ butter.
• Incorporate the butter into the sauce and reduce just a little bit until the sauce bubbles and thickens a bit. (about 2-3 min)
• Take off the heat right away making sure not to overcook the sauce because it will separate if overcooked.
• Garnish with green onions and serve immediately.

NOTE: If you do happen to overcook and the sauce separates, don’t panic! Add another 1-2TB of Heavy cream and it will come back together. Take off the heat immediately.

How to make the toast points:

Preheat a pan on medium low heat and 1-2Tbsp of butter into the pan. Add your bread and toast on both sides to a golden brown color.

Serve these shrimps as an appetizer with toast points or turn it into a meal by serving them with garlicky mashed potatoes or some buttered steamed rice.

ENJOY!

If you make this recipe I’d love your feedback. Leave a comment or show me by tagging @alenashomecooking on instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

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