How to Barbecue Shrimp like Ruth's Chris

Barbecue shrimp like they make at Ruth's Chris Steakhouse is surprisingly easy to make. Barbecue shrimp is a mainstay in New Orleans and everyone has their own version of the recipe. The one presented here is pretty darn close to the one served at Ruth's Chris. One thing that everyone agrees on is the importance of a loaf of crusty French bread to sop up the delicious sauce from the barbecue shrimp.

Things You'll Need

• 1 stick of butter at room temperature
• 1 t. paprika
• 1/8 t. cayenne pepper
• 1 clove garlic, minced
• 1/4 t. salt
• 1 t. worcestershire sauce
• 2 pounds of peeled and deveined raw shrimp
• 2 T. oil
• 1/2 c. dry white wine
• green part of 2 scallions, chopped
• skillet

Instructions

1. The secret to barbecue shrimp is the butter mixture. Place the room temperature butter in a bowl and add the paprika, garlic, cayenne pepper, salt and worcestershire sauce. Stir to mix well. This can be done in advance and kept in the refrigerator. Do a double batch and freeze it and you can have Ruth's Chris barbecue shrimp any time you want.

2. Place the oil in the skillet and heat over medium high heat. When hot, add the shrimp in a single layer. You may have to do two batches. As they begin to curl and turn pink, turn them over. As soon as the second side is opaque remove from the skillet.

3. Add the white wine to the skillet and cook down by about half. Reduce to the heat to medium low.

4. Add the butter mixture to the skillet. Add the chopped scallion tops while the butter is melting. Once the butter is melted return the shrimp to the pan and toss to coat well.

5. Serve your barbecue shrimp in bowls with a generous portion of the sauce for dipping bread. Heated bowls will keep the barbecue shrimp warm longer.