Ruth's Chris Steak House Barbecue Shrimp Orleans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 tablespoon olive oil
- 2 teaspoons worcestershire sauce
- 1/2 cup dry white wine
- 1 1/2 teaspoons paprika
- 1 teaspoon tabasco sauce
- 1 1/2 teaspoons water
- 1/4 cup chopped green onion
- 1 lb butter
- 2 teaspoons black pepper (scant)
- 1/4 teaspoon cayenne pepper (scant)
- 1/2 teaspoon whole dried rosemary leaves (measured then finely chopped)
- 2 ounces garlic finely chopped (1/4 cup)
- 1 lb shrimp, 16-20 count, cleaned, peeled and deveine
- sourdough bread for serving
- Carbohydrate 12.5896717148498 g
- Cholesterol 487.61179775 mg
- Fat 186.58104243549 g
- Fiber 1.62732331599 g
- Protein 4.2235222416687 g
- Saturated Fat 116.874388053001 g
- Serving Size 1 1 -4 serving(s) (524g)
- Sodium 1383.53256952732 mg
- Sugar 10.9623483988598 g
- Trans Fat 13.0100988308429 g
- Calories 1713 calories
{ "@type": "ItemList", "itemListElement": [ "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." ] }
