Ruth's Chris Steak House Barbecue Shrimp Orleans

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 2
• 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
• sourdough bread, for serving

Recipe

• 1 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.
• 2 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.
• 3 add white 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.
• 4 serve immediately in a bowl preheated to 160 degrees f.