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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Table of Contents
What is barbecue shrimp?
When we refer to barbecue shrimp in this unique recipe, we’re not talking about the cooking technique or the equipment. It all takes place indoors on your stove, without the need for extra equipment or long cook times. The dish is a regional specialty in Louisiana, known for its flavorful Cajun and Creole recipes. And with a recipe like this, even big-time steakhouse chains like Ruth Chris take notice.
Barbecue shrimp earn their name from their robust, spicy-heavy flavor, resulting from ingredients like cayenne pepper, Tabasco and Worcestershire sauces, and garlic.
What makes Ruth Chris Steakhouse Barbecue shrimp so good
If that description of what produces the delicious steakhouse shrimp flavor isn’t enough to get your taste buds tingling, there’s more. This heat is tempered with plenty of butter and sophisticated notes of white wine to create a truly one-of-a-kind flavor. Chopped green onions also provide a crunchy bite and a hint of freshness to the mix.
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 that 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. Most may already be sitting in your kitchen, while the others are typically affordable and easy to find at any grocery store or supermarket.
- Butter
- Black pepper
- Cayenne pepper
- Paprika
- Salt
- Whole dried rosemary leaves
- Fresh garlic
- Worcestershire sauce
- Tabasco sauce
- Olive oil
- Shrimp, peeled and deveined
- Green onions
- Dry white wine
It’s easy to make some simple substitutions if necessary. The spice mix can be tweaked according to your preferences or what 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 eat a lot of shrimp may want to invest in a dedicated deveining tool, which can simplify and speed up the process even further.
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.
- Allow the butter to sit at room temperature to soften.
- Combine the softened butter with the spices, garlic, rosemary, sauces, and water in a mixing bowl.
- Beat using an electric mixer on high speed until well blended, about three minutes. Chill this mixture in the fridge.
Next, cook the shrimp.
- While the sauce cools, preheat a large saute pan to high and add the olive oil. Add shrimp and saute for one to two minutes on the first side before flipping.
- Lower the heat to medium, then flip the shrimp and add the sliced green onion. Cook for another one to two minutes.
- Add the white wine, then continue cooking until the liquid has reduced by half.
- Add a cup of the barbecue butter mixture from the fridge. Reduce the heat to low and cook, stirring frequently.
- Remove from the heat when the shrimp 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
If you and your fellow diners manage not to devour the entire amount, storing your leftover Ruth Chris Steakhouse shrimp is quick and easy. First, allow the shrimp and the sauce to cool down to near room temperature. Then, package the shrimp in an airtight container and store it in the refrigerator. For quality and food safety reasons, leftovers should be enjoyed within two days.
In general, we don’t recommend freezing leftovers due to changes in the texture and quality of ingredients once frozen.
How to reheat
There are two ways to bring leftover barbecue shrimp back to life: in the microwave or on the stovetop.
The microwave is the faster of the two, generally taking only a minute or two. Cover the shrimp in a microwave-safe vessel and heat it in 30-second intervals until warmed.
However, many feel the stove provides better results, achieved simply by adding the shrimp and sauce to a skillet and heating over medium-low until ready to eat. This typically takes five minutes or less, depending on the quantity you’re reheating.
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
Check out my easy seafood recipes and the best fine dining dishes here on CopyKat!
Ruth Chris Steak House Barbecue Shrimp
Ingredients
- 1 pound butter
- 2 teaspoons black pepper
- ¼ teaspoon cayenne pepper
- 1½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon whole dried rosemary leaves (measured, then finely chopped)
- ¼ cup garlic chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1½ teaspoons water
- 1 tablespoon plus 1 teaspoon olive oil
- 1 pound shrimp (16-20 count), cleaned, peeled and deveined
- ¼ cup green onions chopped
- ½ cup dry white wine
- 4 slices sourdough bread for serving
Instructions
Shrimp Barbecue Butter
- Soften butter at room temperature of 70-80 degrees. Place butter in a mixing bowl and add black pepper, paprika, cayenne pepper, salt, garlic, rosemary, Worcestershire sauce, Tabasco sauce, and water.
- Whip the butter mixture on high-speed setting for 3 minutes or until well blended. Refrigerate to about 40 degrees.
The Shrimp
- The shrimp recipe will use 1 cup of the barbecue butter; reserve the extra for another use.
- Pour olive oil into a preheated saute pan. Add the shrimp and saute on one side for 1-2 minutes. (Don’t crowd the shrimp; you might need 2 pans. A 12-inch pan will hold 1 pound of shrimp.)
- Lower heat to medium, turn the shrimp and add the chopped green onion. Cook for an extra 1 to 2 minutes.
- Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup of the refrigerated barbecue butter, turn heat down to low and cook, stirring frequently, until shrimp are just done (white throughout but tender and moist – about 1 1/2 minutes). Be careful not to overcook the shrimp.
- Serve immediately in a warm bowl.
Nutrition
This recipe is from the San Antonio Express-News.
Margo
I highly doubt they use 1 lb of butter at $6.99 a pound. Maybe years ago, not in this day and age.
Stephanie Manley
Butter is very expensive where you are! This is the recipe, you don’t actually need to consume all of the butter. It does make for a flavorful sauce though.
Laura
I have not tried this version of BBQ shrimp, but Ruth Chris has the actual recipe on their website and it differs in the amount of ingredients used. Just an FYI in case you want to give theirs a try and see how it differs in taste.
Stephanie Manley
Thank you for this. Can I just say, that in my experience restaurants will not post the actual recipe they use in the professional kitchen? They will post something similar, but not exactly the same. Years ago, Olive Garden used to post a recipe that had six egg yolks in it, Alfredo does not contain eggs. I’ll check out their recipe though! Thank you.
Erin @ Dinners, Dishes, and Desserts
This shrimp looks amazing! I have never been to Ruth Chris before, but now I don’t have to! Ok, maybe for the steak 🙂
ldarj
i do not care for wine so ids there something else i can use? also, can you use cooked shrimp?
Stephanie
I don’t know if the issue is alcohol, or if it is wine. I think this recipe really needs the alcohol for the flavor. You may be able to try a chicken stock.
Mholliday8986
Was REALLY good and spot on flavor-wise. We ate at Ruth’s Chris’ on the fourth of July, so the flavor was very much still in my mind. BUT I thought my version of it wasn’t as creamy as the restaurant version. I even added 2 Tbs. of flour mixed with 1/4 c. of half and half. It helped a little but it still wasn’t the texture/thickness I was expecting. ALSO, I will add the onion before the shrimp next time and saute in the oil. I had several raw onion chunks.
Also, they served it with garlic mashed potatoes… kind of a play on shrimp and grits as an entree. I used the tips on this site to help me make mine:
http://www.savorsa.com/2011/11/best-mashed-potatoes-a-few-tips/
Kathy Ottinger Kitrel
Just had this on Monday and I have to agree. I was wondering if it could be cream due to the color/creaminess of the dish that we had at the restaurant as compared to what I just made. I completely agree about the flavor, though, absolutely perfect!!
Stephanie
They may add a touch of cream.
lindsay
I used to work at RCSH and yes they finish the sauce with a touch of cream! 🙂
Carrie
Any idea what they add to the butter they put on the steaks? Ate there last night and it was amazing! The butter was better than steak sauce!
Mke_02130
Cooked this for a girls night in a few weeks ago, and have had it twice since. Even my kids love it. Have never heard of the restaurant, but if the rest ofthe food is as good as this, that’s probably a good thing!
Stephanie Manley
This is an expensive and very good steak house. Cooking my favorite restaurant recipes at home, especially when it comes to the really expensive ones!
Jekcontracts
OMG…sounds just like it! Although, there are a couple of ingredients that I would not have guessed would be included. Will be trying this so soon! Thanks…
BJ Kelly
Does anyone have the recipe for Ruth’s Chris’s broiled tomato halves??
Thank you,
BJ
Stephanie
Thank you for your suggestion, we will have to give that recipe a try.
lindsay
it is literally just brown sugar on top!