I
came across this recipe by way of my Facebook news feed a couple weeks
back. I decided to attempt to make this shrimp and it didn’t hurt that I
had several of the ingredients handy. I haven’t actually tasted the
original, but based on the reviews I read online, this is spot on. It
was quick and super easy to recreate. If you are sick of eating the same
proteins, give this a try. Your tastebuds will thank you!
Ruth's Chris New Orleans-Style BBQ Shrimp
Ingredients:
- 20 large (16/20) shrimp, peeled and deveined
- 1 ounce canola oil
- 1 tablespoon plus 5 teaspoons green onions, chopped
- 2 ounces dry white wine
- 1 teaspoon fresh chopped garlic
- 4 tablespoons Lea & Perrins Worcestershire Sauce
- 1 teaspoon Tabasco
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 8 ounces (2 sticks) salted butter
Instructions:
Place
a large cast iron skillet on a burner and heat over high heat. Add oil
and cook shrimp until they are just done. It's best to prepare shrimp in
batches if you do not have large skillet. Remove shrimp and set aside
on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When
the wine is reduced by half, add chopped garlic, Worcestershire,
Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1
minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue
to add butter and shake until all butter is melted. Add shrimp back to
pan and toss well to coat shrimp with butter and seasonings and to heat
the shrimp. Place shrimp on four plates and enjoy..