BBQ Butter and Ruth’s Chris Steak House BBQ Shrimp Orleans Recipe
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Category: |
Category: |
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BBQ Butter |
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Ingredients: |
Ingredients: 1 pound butter
scant 2 tsp. black pepper
Scant ¼ tsp. cayenne pepper
1 ½ tsp. paprika
1 tsp. salt
½ tsp. whole dried rosemary leaves (measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 ½ tsp. water
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Directions: |
Directions:Soften butter at room temperature to 70 – 80 degrees. Place butter in mixing bow; add remaining ingredients. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate. |
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Shrimp |
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Ingredients: |
Ingredients: 1 tbsp. plus 1 tsp. olive oil
1 pound (16-20 count) cleaned, peeled, and deveined shrimp
¼ cup chopped green onions
½ cup dry white wine
Sourdough bread, for serving
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Directions: |
Directions:Pour olive oil in 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 wine and cook until reduced to ¼ cup. Stir in 1 cup cold BBQ butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 ½ minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.
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Personal
Notes: |
Personal
Notes: Served this with shrimp and beef tenderloin Cleveland YMCA auction dinner ‘08
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