Ruth Chris Steak House Barbecue Shrimp

From the tables of Louisiana to fancy steakhouses to your kitchen, those who love seafood and robustly seasoned recipes can’t go wrong with these barbecue shrimp. But don’t be fooled – there’s no grill or barbecue sauce required!

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Why this recipe works

The magic happens in the compound barbecue butter that can be prepared ahead of time, infusing all the spices and aromatics together. When this seasoned butter hits the hot pan with the shrimp and white wine, it creates an intensely flavorful sauce that coats each piece of shrimp perfectly. The quick cooking time preserves the shrimp’s tender texture while the butter sauce reduces to the perfect consistency.

Why you’ll love this recipe

Home cooks will love this recipe for various reasons, including that it provides a much more affordable way to satisfy that craving than a trip to a real Ruth’s Chris Steakhouse.

The barbecue butter, which provides the vibrant seasoning, can be made ahead for convenience, while cooking the shrimp themselves takes just a few minutes. This makes it an excellent choice for quick weeknight dinners without sacrificing taste.  

Ingredients

Don’t be intimidated by the list of ingredients. Many may already be in your kitchen, while others are typically affordable and easily found at any grocery store or supermarket.

• Butter – Forms the rich base for the signature barbecue butter mixture
• Black pepper – Adds essential heat and aromatic depth
• Cayenne pepper – Provides the signature Cajun kick and spice level
• Paprika – Contributes color and a mild, sweet pepper flavor
• Salt – Enhances all flavors and balances the spice blend
• Whole dried rosemary leaves – Adds aromatic, piney herb notes
• Fresh garlic – Delivers pungent, savory foundation flavor
• Worcestershire sauce – Contributes umami depth and complexity
• Tabasco sauce – Provides vinegary heat and authentic Louisiana flavor
• Olive oil – Used for searing shrimp at high heat
• Shrimp, peeled and deveined – The star protein that absorbs all flavors
• Green onions – Adds fresh crunch and mild onion flavor
• Dry white wine – Creates the sauce base and adds acidity

It’s easy to make some simple substitutions if necessary. The spice mix can be adjusted according to your preferences or the ingredients you have available. Meanwhile, those looking to avoid using alcohol can sub in an equal amount of chicken or vegetable stock with a dash of vinegar or lemon juice for acidity. 

How to devein shrimp

What looks like a thin black vein down the back of a shrimp is actually the shrimp’s digestive tract, which is filled with grit. This grit is responsible for the dark color.

If you hate deveining shrimp or are in a rush, keep in mind that the vein isn’t harmful if eaten. Instead, it’s simply a matter of personal preference and aesthetics, as many think their shrimp look better without the vein. 

If you choose to devein, use a sharp paring knife to make a slit along the back of the shrimp. Then, use the blade to lift out the vein. Those who consume a lot of shrimp may want to invest in a dedicated deveining tool, which can further simplify and speed up the process. 

How to make steakhouse barbecue shrimp

Whipping up a batch of steakhouse barbecue shrimp can be split into two phases. The first involves making the barbecue butter mixture.

1. Allow the butter to sit at room temperature to soften.
2. Combine the softened butter with the spices, garlic, rosemary, sauces, and water in a mixing bowl. 
3. Beat using an electric mixer on high speed until well blended, about three minutes. Chill this mixture in the fridge.

Next, cook the shrimp. 

4. While the sauce cools, preheat a large saute pan to high and add the olive oil. Add shrimp and sauté for 1 to 2 minutes on one side before flipping.  
5. Lower the heat to medium, then flip the shrimp and add the sliced green onion. Cook for an additional 1 to 2 minutes.
6. Add the white wine, then continue cooking until the liquid has reduced by half.
7. Add a cup of the chilled barbecue butter mixture. Reduce the heat to low and cook, stirring frequently. 
8. Remove the shrimp from the heat when they are fully cooked.

Serve this tasty dish immediately in a preheated bowl to keep it warm. 

What to serve with barbecue shrimp

With a mouthwateringly saucy dish like this, many cooks look for something to sop up the incredible flavor. Slices of crusty bread, like sourdough, are a favorite choice for many, while others may prefer a scoop of steakhouse barbecue shrimp over rice or grits. 

For other sides, think back to this dish’s steakhouse origins. A fresh salad can contrast the robust flavor of the shrimp and sauce, whether you opt for a lighter Italian dressing or a creamy bleu cheese or ranch.

Baked, fried, or mashed potatoes also go well with this recipe, providing a starchy companion that can take on any desired flavor. You can even choose creamed spinach, steamed broccoli or asparagus, sauteed mushrooms, and more. 

How to store leftovers

• Refrigerator Storage: Store leftover shrimp and sauce in an airtight container for up to 2 days in the refrigerator to maintain quality and ensure food safety. 
• Reheating Method: Reheat gently in a skillet over medium-low heat for 5 minutes or less, or microwave in 30-second intervals until warmed through. Cover when microwaving to prevent splattering
• Freezing: Not recommended due to texture changes in shrimp and sauce when frozen

Looking for great shrimp recipes? Try these!

• Bang Bang Shrimp
• Beer Battered Shrimp
• Cajun Shrimp
• Coconut Shrimp
• Coconut Shrimp Sauce
• Garlic Shrimp Pasta
• Honey Walnut Shrimp
• Killer Shrimp
• Shrimp Alexander
• Shrimp Cocktail Sauce

Favorite Fine Dining Seafood Recipes

• Baked Scallops
• Oysters Rockefeller
• Seafood Gumbo

Check out my easy seafood recipes and the best fine dining dishes here on CopyKat!

This recipe is from the San Antonio Express-News.