Barbecue Shrimp Ruths Chris Copycat Recipes

BARBECUE SHRIMP (RUTH'S CHRIS COPYCAT)

Barbecue Shrimp (Ruth's Chris copycat) image

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

Ingredients

COMPOUND BUTTER
1 stick butter, room temperature
1 tsp paprika, sweet mild
1 clove garlic, mimced
2 tsp worcestershire sauce
1/8 tsp cayenne pepper
dash(es) salt
TO COMPLETE THE DISH
3 lb raw, peeled, and de-veined shrimp
1 Tbsp oil
3/4 c dry white wine
green tops from 2 scallions, chopped

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.

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