A classic Ruth’s Chris New Orleans recipe, Barbecued Shrimp are actually not barbequed at all. As you can see in this recipe, they are sautéed in reduced white wine, butter, garlic and spices. Bring out your best crisp, chilled white wine for this dish, and be sure to have French bread on the table to soak up the extra sauce!
Ruth’s Chris Barbecued Shrimp
- 20 large (16/20 per lb) shrimp
- 1 ounce canola oil
- 1 green onion, chopped
- 2 ounces dry white wine
- 1 teaspoon garlic, freshly chopped
- 4 tablespoons Lea & Perrins Worcestershire sauce
- 1 teaspoon tabasco sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 8 ounces salted butter
First, wash, peel and de-vein the shrimp. Place a large cast iron skillet on a burner and heat over high heat. Add oil, ingredients, and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have a large skillet. Remove shrimp and set aside on a large platter.