I've had this recipe printed out for over a month and kept meaning to make it, only to find out that we were out of one ingredient or another. Finally! Finally I made it! And it was worth it! This is excellent! With the amount of butter in it, is it any surprise? Don't be put off by the 1 pound of butter. That's to make a huge batch of the barbecue butter, of which you only use 1 cup. (I actually only used about 1/3 of a cup.) I understand that's still a lot, but I don't care. It was lovely. I would definitely make this again. Super quick and yummy.
I don't know how it compares to the actual restaurant dish (it's supposedly a copycat from Ruth's Chris Steakhouse) but I don't really care because it's tasty.
Ruth's Chris Steak House Barbecue Shrimp Orleans
1 pound butter
2 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon finely chopped dried rosemary leaves
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 pound shrimp, 16-20 count, cleaned, peeled and deveined
1/4 cup chopped green onion
1/2 cup dry white wine
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.