Ruth's Chris Barbecued Shrimp Appetizer Recipe
Step by step copycat recipe of the barbecued shrimp served at Ruth's Chris Steak House. It is their most popular house appetizer.
Ingredients
Barbecued Shrimp
- 2 TB Olive Oil (or any high smoke point oil)
- 1 lb Jumbo Shrimps (Tail on)
- 6 TB BBQ compound Butter
- 1/2 Cup Heavy Whipping Cream
- 4 TB Dry White Wine
- 1-2 TB Chopped Green Onions (for Garnish)
Toasted Bread Points:
- 1-2 slices French Bread (or many as you wish)
- 1-2 tbsp Unsalted Butter (for toasting Bread)
Instructions
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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.
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Use a 12" round pan, on high heat get the pan nice and HOT.
Then add 2TB of 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.
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Once you turn the shrimps to another side, sear for another 30 seconds or so and add 4TB of white wine, 1/2cup of Heavy cream, and 6TB of bbq butter.
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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.
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Garnish with green onions and serve with crusty bread immediately.
Recipe Notes
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.