**Savor the Exquisite Flavors of Ruth's Chris Steak House's Barbecue Shrimp Orleans and Complement It with a Refreshing Cucumber Salad and a Creamy Bread Pudding Dessert**
Indulge in a culinary journey with Ruth's Chris Steak House's renowned Barbecue Shrimp Orleans, a tantalizing dish that captivates the senses with its bold flavors and succulent shrimp. This recipe recreates the restaurant's signature dish, featuring plump shrimp bathed in a luscious barbecue sauce, perfectly balancing tangy, smoky, and sweet notes. Accompany this main course with a refreshing Cucumber Salad, a crisp and light side dish that offers a cooling contrast to the rich shrimp. To complete the meal, treat yourself to a decadent dessert with the Creamy Bread Pudding, a classic comfort food elevated with a creamy custard filling and a caramelized crust. These recipes bring the Ruth's Chris Steak House experience to your home, allowing you to relish these culinary delights in the comfort of your own kitchen.
RUTH'S CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS
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.
Provided by Sandi From CA
Categories Very Low Carbs
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- Serve immediately in a bowl preheated to 160 degrees F.
Nutrition Facts : Calories 1980, Fat 196, SaturatedFat 118.2, Cholesterol 773.8, Sodium 4149.5, Carbohydrate 17.9, Fiber 2.3, Sugar 2.1, Protein 35.4
BARBECUE SHRIMP (RUTH'S CHRIS COPYCAT)
My favorite thing at Ruth's Chris is the barbecue shrimp. I couldn't find a recipe that was the same to me, so I experimented until I came up with this one. Be sure to have lots of crusty French bread to soak up the sauce!
Provided by Pamela Rappaport
Categories Seafood
Time 20m
Number Of Ingredients 12
Steps:
- 1. Mix all of the compound butter ingredients. Set aside. This can be done in advance and stored in the refrigerator.
- 2. Heat skillet on medium high, add oil.
- 3. Add shrimp and cook until they start to curl and turn pink. Turn over. Remove as soon as the 2nd side is opaque/pink.
- 4. Add wine and reduce by half.
- 5. Add butter and scallions. When the butter is melted add the shrimp back in an toss.
- 6. Serve immediately with crusty bread to soak up the sauce.
RUTH CHRIS STEAK HOUSE BARBECUE SHRIMP ORLEANS
Number Of Ingredients 17
Steps:
- 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. (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. 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.
RUTH'S CHRIS STEAK HOUSE'S BARBECUE SHRIMP ORLEANS RECIPE
Provided by á-174942
Number Of Ingredients 18
Steps:
- For Barbecue Butter: Soften butter at room temperature to 70 to 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 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. 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. This recipe yields ?? servings.
RUTH'S CHRIS NEW ORLEANS-STYLE BBQ SHRIMP RECIPE - (4.2/5)
Provided by linedancer
Number Of Ingredients 10
Steps:
- Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco, cayenne pepper, and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
Tips:
- Use fresh ingredients: The fresher the shrimp, the better the dish will taste. If you can, buy shrimp that is caught locally and sustainably.
- Clean the shrimp properly: Before cooking the shrimp, be sure to clean it properly. This means removing the head, tail, and deveining the shrimp.
- Use a good quality olive oil: Olive oil is a healthy and flavorful fat that will help to cook the shrimp evenly.
- Don't overcrowd the pan: When cooking the shrimp, don't overcrowd the pan. This will prevent the shrimp from cooking evenly and will make them more likely to stick together.
- Cook the shrimp until it is just cooked through: Shrimp cooks very quickly, so it's important to cook it until it is just cooked through. Overcooking will make the shrimp tough and rubbery.
- Serve the shrimp immediately: Once the shrimp is cooked, serve it immediately. This will help to prevent the shrimp from drying out.
Conclusion:
Ruth's Chris Steak House's Barbecue Shrimp Orleans is a delicious and flavorful dish that is perfect for any occasion. The shrimp is cooked to perfection and the sauce is rich and flavorful. This dish is sure to be a hit with your friends and family.
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