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Category: Seafood
Prep Time: Cook Time: Total Time:
Barbecue Butter
1 lb butter
Scant 2 tsp black pepper
Scant 1/4 tsp cayenne pepper
1 1/2 tsp paprika
1 tsp salt
1/2 tsp whole dried rosemary leaves (measured, then finely chopped)
1/4 cup garlic, finely chopped
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 1/2 tsp water
Shrimp
1 tbsp plus 1 tsp olive oil
1 lb (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving
For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. Makes about 2 1/2 cups
For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (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 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, 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.
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BARBECUE SHRIMP ORLEANS - Ruths Chris Steak House
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Category: Seafood
Prep Time: Cook Time: Total Time:
Barbecue Butter
1 lb butter
Scant 2 tsp black pepper
Scant 1/4 tsp cayenne pepper
1 1/2 tsp paprika
1 tsp salt
1/2 tsp whole dried rosemary leaves (measured, then finely chopped)
1/4 cup garlic, finely chopped
2 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 1/2 tsp water
Shrimp
1 tbsp plus 1 tsp olive oil
1 lb (16-20 count), cleaned, peeled and deveined shrimp
1/4 cup chopped green onions
1/2 cup dry white wine
Sourdough bread, for serving
For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. 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. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use. Makes about 2 1/2 cups
For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (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 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, 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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