Ruth’s Chris Steak House Barbecue Shrimp Orleans

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IngredientsRuth’s Chris Steak House Barbecue Shrimp Orleans

Barbecue Butter

  • 1 lb. butter
  • 2 teaspoons black pepper (scant)
  • 1⁄4 teaspoon cayenne pepper (scant)
  • 1 1⁄2 teaspoons paprika
  • 1 teaspoon salt
  • 1⁄2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
  • 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 lb. shrimp, 16-20 count, cleaned, peeled and deveined
  • 1⁄4 cup chopped green onion
  • 1⁄2 cup dry white wine
  • Sourdough bread, for serving


Barbecue Butter

  1. Soften butter at room temperature to 70⁰-80⁰ F.
  2. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water.
  3. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40⁰ F.
  4. Makes about 2 1/2 cups.


  1. Pour olive oil in a hot sauté pan.
  2. 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.)
  3. Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
  4. Add white wine and cook until reduced to 1/4 cup.
  5. 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.
  6. Take care not to overcook the shrimp.
  7. Serve immediately in a bowl preheated to 160⁰ F.
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