Things You'll Need
1 stick of butter at room temperature
1 tsp. paprika
1/8 tsp. cayenne pepper
1 clove garlic, minced
1/4 tsp. salt
1 tsp. Worcestershire sauce
2 tbsp. oil
2 lbs. peeled and deveined raw shrimp
1/2 cup dry white wine
Green parts of 2 scallions, chopped
Barbecued shrimp as served at Ruth's Chris Steak House does not involve a grill, so it's a snap to make in a home kitchen. The dish is a mainstay in New Orleans, the restaurant chain's home base, where it is often eaten with crusty French bread to sop up the delicious, buttery sauce. Make a double batch of the butter base and freeze it so that you can have Ruth's Chris barbecued shrimp any time you want.
Place the room temperature butter in a small bowl and add the paprika, garlic, cayenne pepper, salt and Worcestershire sauce. Stir to mix well.
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 the shrimp from the skillet.
Add the white wine to the skillet and cook down by about half. Reduce to the heat to medium low.
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.
Serve immediately in bowls with a generous portion of the sauce for dipping bread.
Heated serving bowls will keep the barbecued shrimp warm longer.